Potato dumplings was one of the best things I knew as a child. I grew up with my grandmother's lovely potato club. After I grew up, I was lucky enough to have a friend from Nord-Trøndelag, who introduced me to duppe, which is a sauce with brown cheese, which goes perfectly with the club and the salty pork. This recipe is made to approx.measure, because the amount of flour must be adapted to the potatoes. It must be possible to shape balls, which should not break in the boiling, but at the same time we do not want "bouncing balls" either. You get 14 – 16 club of this recipe.
20 large potatoes
3 dl wheat flour
3 dl barley flour
4 ts salt
Grind the potatoes in the meat grinder. Squeeze out excess water and stir in salt and flour.
Boil a large pot of water. Form the potato mass into bowls with your hand and a spoon and carefully place them in the pan. Let them simmer for about 1 hour.
Served with fried pork and frying fat, if you are from my home area, or with a dip.
Saus:
4 tablespoons brown cheese
3 tablespoons sugar
2 tablespoons wheat flour
3 dl milk
salt
Everything is mixed and boiled.
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