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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.
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.
In some local recipes the potatoes are dehydrated, while in others there is a mixture of raw and boiled potatoes. Occasionally they are filled with salted pork. Depending on local tradition, dumplings can be sided with syrup, lingonberry jam, swede and often meat if the dumplings do not have meat filling.
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. Coxinha
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 ...
Dolly Parton's Chicken and Dumplings Recipe Ingredients. 1 (3-lb) chicken. 2½ tsp salt. ¾ tsp pepper. 1 onion, peeled and left whole. ¼ cup chopped celery leaves.
Make the dumplings: sauté the onion in the butter, put into a bowl, and add the remaining ingredients. Bring the mixture together and form into 12 little golf ball-sized dumplings. The mixture will be rather loose, but persevere. Dot the dumplings on top of the beef. Cook, covered, for 20 minutes, then uncover and cook for another 10 minutes.
They are very similar to the Norwegian raspeball, Lithuanian cepelinai and German klöße. [1] And quite similar to the Swedish palt and Polish Pyzy. Kroppkakor are served with butter (melted), lingonberry jam or heavy cream. [2] There are some regional variations of the recipe with different proportions of boiled and raw potatoes.