Top 6 Northern European Dumplings

Klubb og fett is a traditional dish originating from the northern parts of the country. These dumplings are usually made with a combination of potatoes, barley flour, and salt. The raw potatoes are grated and blended with barley flour and a bit of salt. If desired, some ground and boiled potatoes can also be added to the mixture. The mixture is shaped into round or oblong dumplings that are simmered in salted boiling water until done. Klubb og fett is often served with fried bacon and boiled rutabagas, although some people like to pair them with syrup.Expand

The name palt refers to different varieties of popular Swedish dumplings that are created with grated raw potatoes and various fillings. They are usually associated with the north of Sweden and are commonly referred to as pitepalt, after the city of Piteå, where they are a traditional specialty. The dough often incorporates rye, barley, or wheat flour, and the most common filling is a mixture of sautéed onions and fried bacon. It is said there are as many palt varieties as there are villages in Sweden, and one of the most intriguing varieties is called blodpalt, which incorporates animal blood. The dumplings are usually served doused in melted butter, plain or sour cream, lingonberry jam, béchamel sauce, or milk. The boiled potatoes version is more common in the southern parts of the country, where it is known under the name korppkakor.Expand

Kroppkaka is a popular Swedish dish from the island of Öland, the smallest province in Sweden. There are many recipes for this dish, but it usually consists of potato-based dumplings that are stuffed with fried onions, bacon, allspice, and white pepper. These Swedish potato dumplings are typically accompanied by sour cream, melted butter, and lingonberry jam, but they can also come drizzled with lingonberry sauce. A glass of milk or cold beer pairs well with this dish.Expand

Kumpe fra Agder are traditional Norwegian dumplings originating from the region of Aust-Agder. The dumplings are usually made with a combination of potatoes, flour, salt, and bacon or suet. The potatoes are grated, and most of the liquid is drained. They're mixed with all-purpose or barley flour until the dough becomes firm. The dough is seasoned with salt, shaped into small oblong or round dumplings, and a piece of suet or bacon is then pressed in the center of each dumpling. The dumplings are boiled in water and either served warm or left to cool down, then sliced and fried in bacon drippings.Expand

Traditionally associated with the northern parts of Sweden and the Finnish Lapland, blodpalt are the nutritious, dark-brown dumplings prepared with rye or barley flour and animal’s blood. Although they were traditionally made with reindeer’s blood, today they appear in numerous regional varieties which employ blood of various animals, different spices, and occasionally mashed potatoes. They are sometimes filled with a mixture of sautéed onions and diced bacon, and are commonly cooked in flavorful meat broths. Blodpalt dumplings are usually enjoyed as a side dish accompanied by fried bacon or pork, butter, and lingonberry jam.Expand

Klimpor fra Ryfylke are traditional Norwegian potato dumplings originating from Ryfylke. They're usually made with a combination of potatoes, flour, salt, sugar, and cinnamon. If desired, an egg can also be added to the mixture. The potatoes are boiled, mashed, and mixed with flour, salt, sugar, and cinnamon. The mixture is shaped into small round or oblong dumplings that can be cooked in boiling salted water or milk. These small potato dumplings are often used in meat soups at weddings and banquets. Expand