Potet Klub (Norwegian Potato Dumplings)
- 1 large potato per person
- 1/4 c. bacon bits per potato
- 1 c. of flour per potato
- 1/4 tsp. salt per potato
Cut up the potatoes and blend them until coarse.
Strain the blended potatoes, dump the water but keep the precipitated starch.
Mix together the potato starch, potato meal, bacon bits, and salt.
Slowly add flour until it reaches the consistency of oatmeal.
Bring a pot of water to boil.
Use a table spoon to scoop out the dumplings and drop them into the boiling water.
The dumplings are done when they float.