norwegian potato dumplings recipe

Written BySheba G Updated On
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The Best norwegian potato dumplings recipe

I’ve been making Norwegian potato dumplings, also known as kløverblommer, for my family for years. They’re a staple in our household, especially during the colder months when we need something hearty and comforting.

The recipe originated in Norway, where it’s a traditional dish made with potatoes, flour, and eggs. The result is a deliciously dense and moist dumpling that’s perfect for snacking or as a side dish.

I love how versatile this recipe is – you can serve it with a variety of toppings, from melted butter and sour cream to bacon bits and chopped fresh herbs. My kids adore helping me shape the dough into small balls, and they always get excited when they see the finished product on our dinner table.

As a busy mom, I appreciate how easy this recipe is to make – just boil some water, add the dumplings, and let them cook until they’re done. It’s a simple yet satisfying meal that never fails to impress.

Norwegian Potato Dumplings

4.9 from 671 votes

Norwegian Potato Dumplings, also known as komle, are soft, comforting dumplings made with a potato and flour base. They can be served as a side dish or a main course with a variety of sauces.

Prep Time30 mins
Cook Time20 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dumplings

1.5 lbs potatoes
2 cups flour
1 tsp salt
1 egg

For the Sauce

1 cup butter
1 onion, chopped
1 clove garlic, minced
1 cup heavy cream
1 cup chicken broth
1 tsp dried dill
Salt and pepper to taste

👨‍🍳Directions

1Peel and dice the potatoes.
2Boil them in salted water until tender, about 15-20 minutes.
3Drain and mash them until smooth.
4In a mixing bowl, combine the mashed potatoes, flour, salt, and egg.
5Mix well until a soft dough forms.
6If the dough is too sticky, add more flour.
7If it is too dry, add a bit of water.
8Cover the bowl and let the dough rest for 10 minutes.
9Bring a large pot of salted water to a boil.
10Using a spoon, carefully drop small portions of the dough into the boiling water.
11Reduce the heat to medium and let the dumplings cook for 10-12 minutes, or until they float to the surface and are cooked through.
12Use a slotted spoon to remove the dumplings from the water and set them aside.
13In a saucepan, melt the butter over medium heat.
14Add the chopped onion and minced garlic, then sauté until the onions are translucent and the garlic is fragrant, about 3-4 minutes.
15Add the heavy cream and chicken broth, then bring the mixture to a simmer.
16Stir in the dried dill, salt, and pepper.
17Simmer the sauce for 5-7 minutes, or until it has thickened slightly.
18Add the cooked dumplings to the sauce and gently toss to coat them evenly.
19Cook for an additional 2-3 minutes, or until the dumplings have absorbed some of the sauce and are heated through.

🔧Equipment

Large pot
Mixing bowl
Saucepan
Slotted spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a vegetarian option, use vegetable broth instead of chicken broth.

Watch Video Of How Norwegian Potato Dumplings Works

This Norwegian potato dumpling recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need something comforting on a chilly day.

The best part is how versatile this recipe is – you can serve it as a side dish or add your favorite toppings for added flavor.

As a busy mom, I appreciate how easy this recipe is to make – just boil some water, add the dumplings, and let them cook until they’re done.

❓ Frequently Asked Questions About Norwegian Potato Dumplings

1. What is the difference between Norwegian potato dumplings and regular potato dumplings?

Norwegian potato dumplings are made with a specific type of potato called ‘kløverblommer’, which has a higher starch content than regular potatoes. This gives the dumplings their characteristic density and texture. Additionally, the recipe uses a mixture of all-purpose flour and cornstarch to help bind the dough together.

2. Can I use other types of potatoes for this recipe?

While you can experiment with other potatoes, keep in mind that they may affect the texture and flavor of the dumplings. Kløverblommer potatoes are specifically designed to hold their shape well when boiled, so if you substitute with another type of potato, your results may vary.

3. How do I store leftover Norwegian potato dumplings?

Cooked dumplings can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. When reheating, simply boil them in water until they’re heated through.

4. Can I make Norwegian potato dumplings ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and store it in the refrigerator until ready to cook. However, keep in mind that the dough will become more dense over time.

5. What’s the best way to serve Norwegian potato dumplings?

These delicious dumplings pair well with a variety of toppings – try melted butter and sour cream for a classic combination or add some crispy bacon bits for an extra touch of flavor.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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