Komle: Norwegian potato dumplings

Pair these rich dumplings with buttermilk or pilsner for a perfect winter dish Whitney Love Stavanger, Norway Komle goes by many regional names: klubber, raspeboller, or simply boller. They are slightly salty dumplings, served warm, and made with potatoes—Norway’s national vegetable. You will want to use large starchy potatoes instead of the small waxy varieties for this recipe. I first tried komle during my early months in Norway and have been enjoying them ever since. Served with all the accompaniments, komle can
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The Norwegian American

Published since May 17, 1889 PO Box 30863 Seattle WA 98113 Tel: (206) 784-4617 • Email: naw@na-weekly.com

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