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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).
It is made with flour, can include riced potatoes, and includes butter, and milk, cream, or lard. It is cooked on a large, flat griddle. [11] Tynnlefse ("Thin lefse") is a variation made in central Norway. Tynnlefse is rolled up with butter, sugar, and cinnamon (or with butter and brown sugar). [12]
They come for the endless portions of meatloaf, pulled pork, chicken and dumplings, red beans and rice, fried okra, potato salad, cornbread, banana pudding, cobbler, and much more.
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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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 ...
Kalduny – Type of dumplings in Balto-Slavic cuisines; Kenkey – Ground maize dumpling from West Africa; Khinkali – Georgian dumpling; Khuushuur – Mongolian fried meat pastry or dumpling; Knödel – Large round poached or boiled potato or bread dumplings, made without yeast; Kluski – Polish name for dumplings, noodles and pasta