Komle, Kompe, Klubb- kjært barn har mange navn

"Beloved children have many names..."

 

Klubb. Komle. Kumle. Kompe. Raspballer. Potetballer. Baller.

One hundred different names, one Norwegian potato dumplings and the ultimate comfort food for Norwegians and Norwegian-Americans alike.

It’s not the prettiest meal. Nor the fanciest. But what cassoulet may be to a boy who grew up in the French countryside or what beef brisket is to a Jewish boy in New York City, klubb was (and still is) to my dad.

 

But first, a story.

When my husband first met my dad, he was thrown an off-the-wall, yet still very serious question. It wasn’t the “what are your intentions with my daughter?” kind of an inquiry that many young suitors are faced with when first meeting their future father-in-law. No, my husband was asked the question that would change his future forever : could he make klubb?

For my dad, someone who was raised by a 2nd-generation Norwegian farm girl, fattened up with Sunday night klubb dinners for much of his life, then faced with a life without klubb once she passed away in the early 80s, the potential addition of a “real” Norwegian to the family, someone who could make this holiest of all holy dishes was incredibly exciting. The fact that my husband, did, indeed know how to make klubb (or at least had a decent family recipe), made him instantly golden in my dad’s book. He could have been a 5-time divorcee with a peg leg for all my dad was concerned, at least this guy could make him some klubb.

My parents are in Førde for a visit right now. Firstly to see Lasse, secondly to see the 17.mai parade, and thirdly to eat some klubb (I guess seeing the two of us might come in an honorable fourth). Since it is recognized across much of Norway that Thursdays are “klubb day”, we have now had klubb twice during their stay here. We use my father-in-law’s recipe, which is an easy-to-follow one and undoubtedly one that’s been replicated by many an Iversen up and down the west coast for years. Potatoes, barley flour, all purpose flour, salt and pepper. That’s all that is needed. The perfect peasant meal, but also the perfect meal for a king. Or at least the King of Norway- he’s more down-to-earth than the rest of the European royalty.

 

I’ve heard of people who toss other ingredients into their klubb- oatmeal,  rye flour, even crushed saltines. But these are blatant corruptions to the sacred potato dumpling. They’re traditionally simmered in a pot of water that’s been heavily salted, or preferably flavored by salt pork (I like to use the glamorous pork hock, personally). On the side, we serve a good smoked sausage, some steamed rutabaga, and some well-cooked bacon bits with melted butter. Some regions serve it with smoked mutton instead of pork. Both are good. Diet food, this is not. But when is comfort food ever slimming?

 

Although you can’t get much more basic with ingredients like potatoes and flour, the success of your klubb relies on two key suggestions. 1) It is best to use a good starchy potato, like a Russet or Idaho (Beate works well if you’re in Norway). Cooking potatoes, like the small red, fingerling, or new potato are not good for klubb. 2) It’s possible to substitute whole wheat flour for the barley flour but do try to scout out barley flour because it’ll offer a lighter, sweeter flavor and more moisture.

 

Without further ado, I give you my klubb recipe. The one that gave my husband direct acceptance into my family and the one that has brought back many a fond memory for my dad.

 

 

Klubb

Norwegian Potato Dumplings

Makes about 6 large or 8-9 small dumplings (in other words, enough to serve about 4)

A recipe from my father-in-law, Terje Iversen

 

2 medium starchy potatoes (about 6 oz/170g),  peeled, cooked, cooled, then mashed

6 medium raw starchy potatoes (about 18 oz/500g), peeled and coarsely grated

2/3 cup (4 oz/ 2 dl) barley flour

1/4 cup (1.25 oz/1/2 dl) all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

+ one pork hock, other salted meat, or bouillon for the pot of water

+sausages, bacon, rutabaga, and melted butter for serving

 

*If you are going to use the pork hock for flavoring your water (and to eat with the klubb), get your pot of water boiling an hour or so ahead of time. If using bouillon or just salted water, make sure the water is boiling before dropping the balls into the water.

 

1. With your hands or using a piece of cheesecloth, squeeze the raw, grated potatoes and get rid of as much potato water as possible. Discard the water.
2. Blend everything  together well. Although it won’t look like it, you should be able to form a firm baseball-sized dumpling with your hands- the mixed ingredients should be a  bit sticky, but workable, if the balls seem terribly wet and sticky, just add a small handfull of flour. If you like, place a small piece of pork of bacon in the center of each dumpling.
3. Lower the dumplings into the boiling water (a slotted spoon works well) and reduce the heat to a constant simmer. You don’t want the water to boil while the klubb are cooking, they could fall apart. The dumplings will be done after 30-45 minutes, generally once they start floating to the surface. If you are unsure whether they are cooked through or not, take one out and cut it in half, there shouldn’t be any raw areas or powdery flour remaining.
4. Serve immediately with the sausages, bacon, rutabaga, and melted butter. A good pilsner would be nice on the side, but the traditional drink of choice for klubb night is buttermilk (I’ve learned to love the tangy contrast it provides to the heavy, salty meal). Save leftovers for breakfast the following morning- sliced with any remaining meat and fried in butter- some think this is even better than the klubb dinner itself.

Comments

[embracingitall]

They sound yummy. They would be really nice with a casserole too. We are heading into winter, so prime time for comfort food in this household. I usually make spaezle to have with casseroles, but klubb would be a nice change. Thanks for sharing. Jacinta

[maya]

such an awesome post Siri ! enjoyed reading it this sunday morning. I would love to try this... your description sounds so enticing...!

[Anne]

It's actually one of those things that what you eat with it, depends on where in Norway you're from. My father is from the south of Norway, and the balls would actually have a small piece of salted meat inside (so-called dupp/dott) and have sugar on top. My mother is from the South-Western coast, and would have them plain, with rutabagas (mashed or cooked) and salted lamb, and butter melting on top.

Their offspring ended up enjoying the dish with both melted butter AND sugar. (Something that isn't lessening the calorie content, but making it Oh-so-tasty)

[siri]

Jacinta- Judging by the looks of the snow and frost in our latest post, this is the perfect dish for you family! Maybe I should have emphasized what a heavy meal klubb is- it fills up your belly and sticks to your ribs like nothing else. Not sure if you want to have too many side dishes with this other than a little meat (although certainly not necessary) and some steamed root vegetables.

Maya- Thanks! Do try it!

Anne- That's very true. I should have mentioned the option of the sugar and sirup topping. I guess it was something I forgot about since I've never eaten klubb that way myself and just don't think it's right to put something sweet on top! What area is your mother from? I'm guessing it's somewhere not too far from us.

[Jon]

Again you are making me drool! My father, a Bergenser, called them raspeballer and would make them about once a month. My wife does a respectable job re-creating his recipe, but I usually have to do something really special to get her to think of it. I better get moving!

[Caterina B]

I hadn't thought about Klubb for a long time.
My mother, who passed away last New Years Eve, used to make them whenever we had a hambone left over from a roast ham. She simmered the dumplings in the ham broth. I always thought you had to have a ham to make these. I loved them as a kid and now my mouth is watering thinking about them! I will try to make some soon. We always ate them with butter, salt and pepper. Delicious! (we also fried in butter any leftover ones the next day and I agree, they are even better leftover.

[siri]

Jon- I think Raspeballer must be the most common name for these (or at least the best known). If you go to the grocery store and by (gasp!) one of the freeze dried bags of klubb, it will say "Raspeballer" on the top. I am on a mission to teach my dad to make klubb and have it be his one signature dish (the man DOES NOT cook!) Maybe you should make it yours too so you can have them whenever you want?

Caterina- Hambone is a good idea! It would do the same thing as the pork hock- I just really like the deep smokey flavor from the hock. It seems those who grew up with klubb are the most die-hard fans. I like them a lot, but never really had them until coming to Norway for the first time 8 years ago.

[Jenaconti.wordpress.com]

Ok, you're tempting me. The only place I have tried raspeballer was in the Haukeland sykehus and I just couldn't get them to go down. I suppose I out to give them another try -- at least a home-made try!

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[Marion Tysnes]

This is the soul-food of my childhood - my grandmother from the West Coast of Norway cooked them to perfection. They are almost even better if you fry them in pieces as left-overs the day after :)

Thank you for this nice posting - I will make balls very soonish!