This is also called Kropkakor (Swedish Potato Dumplings) or Klubb in Norway
This is a real highlight for Scandinavian's who have grown up with this dish!
- 16 cups of grated potatoes
- 1 tsp baking powder
- 1 tsp salt
- 4 cups of flour (all white or 2c each of white and whole wheat flour)
Peal and grate potatoes. A meat grinder makes this process much faster. Drain to remove some water and starch. Add salt, baking powder and flour. (enough flour so dough is thick enough to shape dumplings with your hands) If they dough is really sticky it may help to dip hands in water before shaping each dumpling.
Drop them into slightly salted boiling water. Boil slowly 45 - 60 minutes. Serve with bacon and butter. (not margerine)
This is also excellent the next day. Cut in to bite size chunks and fry in a bit of butter or margerine. Add some milk to make the pault more creamy.