We drain all the liquid. I put my potato through a meat grinder. Add wheat flour. A little baking powder. Form balls. Insert some salt pork, bacon or ham into middle of dumpling. Add to some rapidly boiling stock. Boil until the Klub floats. Remove Klub. Serve with bacon grease on top. Next morning, slice it and fry it in butter. Serve with eggs and bacon :) Yum. This is not a low calory food lol!!!
looks like you put the potatoes in the food processor raw..
hmm.
Is there any way you can re-do this video with actual lamb brains ?
Id prefer if you had live lambs on camera and use a machete to lop the tops of their heads off and while the lamb is still alive and looking into the camera .. scoop the brains out.
Close to my great grandmas reciped but different. I call it Potet Klub. Differance is the ham hock or some form of pork for the boiling water and then you boil the water till the meat falls off the bone, and then remove the meat and bone, and add some meat to the dumpling in the middle or through out. I don't drain as much starch liquid out and add more flour. Makes for more dumplings. Sure love them the next day sliced and fried for breakfast with a slice of butter on top.
THANK YOU! I'm a college kid missing my grandma's cooking. My grandparents call it Krub, like a lot of Minnesota-born Norwegians do, though some people call it Klubbe or Komle
OUCH!!
NorwegianPotato 2 weeks ago
We drain all the liquid. I put my potato through a meat grinder. Add wheat flour. A little baking powder. Form balls. Insert some salt pork, bacon or ham into middle of dumpling. Add to some rapidly boiling stock. Boil until the Klub floats. Remove Klub. Serve with bacon grease on top. Next morning, slice it and fry it in butter. Serve with eggs and bacon :) Yum. This is not a low calory food lol!!!
Hlejames 3 months ago
looks like you put the potatoes in the food processor raw..
hmm.
Is there any way you can re-do this video with actual lamb brains ?
Id prefer if you had live lambs on camera and use a machete to lop the tops of their heads off and while the lamb is still alive and looking into the camera .. scoop the brains out.
I want to see the soul evacuate from the lamb.
greenrolaids 1 year ago
@greenrolaids I will see what I can do. Evacuating souls sounds pretty bad ass.
heathersherman 1 year ago
@heathersherman
Just made some dumplings... thanks for the inspiration.
greenrolaids 1 year ago
Close to my great grandmas reciped but different. I call it Potet Klub. Differance is the ham hock or some form of pork for the boiling water and then you boil the water till the meat falls off the bone, and then remove the meat and bone, and add some meat to the dumpling in the middle or through out. I don't drain as much starch liquid out and add more flour. Makes for more dumplings. Sure love them the next day sliced and fried for breakfast with a slice of butter on top.
evifj 1 year ago
THANK YOU! I'm a college kid missing my grandma's cooking. My grandparents call it Krub, like a lot of Minnesota-born Norwegians do, though some people call it Klubbe or Komle
jazzfolkrocker 1 year ago
Very similar to what I had as a kid and they are delisious. Especially smothered in pork roast gravey!
biliff1 2 years ago
Ahem...I happen to know that those dumplings were delicious!
MsImogene 2 years ago
Don't disrespect the dumplings!
psherman31 2 years ago