This dish is well known all over Norway, and its names and recipes vary from district to district. The foundation of these dumplings is potatoes with variations achieved by adding different ingredients. In eastern Norway klubben is made from barley and pea flour and eaten with myssmordupp (a sauce of soft cheese made from whey). On the southern coast these dumplings are called kumpe, and further north they are known as ball. Ball is often served with fish. Generally this type of dumpling is large – about the size of a medium size apple. These old, traditional dumplings have numerous stalwart fans.
Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore. Call toll free at (800) 979-3346.