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Norwegian Potato Dumpling (Klube or Krube) Recipe

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This recipe for Norwegian Potato Dumpling (Klube or Krube), by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Olson
Added: Friday, July 11, 2008


Ham bone
5 cups grated or ground or chopped raw potatoes
1 t salt
4-5 cups flour

Simmer ham bone or shank about 2 hours. Remove bone and add water to kettle so dumplings will be covered. Heat. Grate or grind potatoes. Add salt and flour until will hold together in a small ball about 2 inches in diameter. Can put chunks of ham in center of ball of potatoes. Drop into hot broth and cook uncovered. Balls will not be so sticky if hands are dampened with cold water. Serve hot with lots of butter. Good next day sliced and fried in butter.




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