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Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional Norwegian potato dumpling. [1] A similar German dish is called Kartoffelklöße.. The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually Barley or wheat, to make the balls stick together.
In some regions of the United States, [citation needed] klub is used to refer specifically to potato dumplings. A similar dish is known in Sweden (kroppkakor or pitepalt) and in Norway (raspeball or komle), filled with salty meat; and in Canada (poutine râpée).
A traditional Norwegian dish with salted herring (spekesild) is served with boiled potatoes, raw onions, dill, pickled beetroots, butter or creme freche and flatbrød. [ 115 ] Stekt fisk – braised fish, the larger specimens tend to be poached and the smaller braised.
Found across Germany, kartoffelknoedel, or potato dumplings, usually accompany meat dishes. The Bavarian variant combines both raw and cooked potato, stuffed with a crouton or bread filling.
A sour cream and chicken broth sauce is tossed with the cooked potato dumplings along with bacon, mushrooms and onions. Sliced smoked kielbasa would be a good addition, too. Recipe: Powered by Mom
Step 1: Make the Pierogi Dough. In a food processor, combine the flour, salt, eggs, water and butter. Pulse until the mix forms a dough. If it looks too dry, add a water a tablespoon at a time ...
Other similar dishes are Thuringian dumplings (made from a mixture of raw and boiled potatoes) and Vogtland dumplings (made from a mixture of raw potatoes and semolina pudding). [3] Potato dumplings mixed with flour are also known in Scandinavian cuisine. Names include raspeball, kumle, kompe, palt or kroppkakor, pitepalt, and öländska ...
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