(also known as , , , , , ) is a traditional
Norwegian potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...
dumpling
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled wi ...
.
A similar
German dish is called .
The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture.
The dish is more common in the southern region (
Sørlandet) where is the most common name, western region (
Vestlandet
Western Norway (; ) is the region along the Atlantic coast of southern Norway. It consists of the counties Rogaland, Vestland, and Møre og Romsdal. The region has no official or political-administrative function. The region has a population of ...
) where the terms , , and are the most used and middle region (
Trøndelag
Trøndelag (; or is a county and coextensive with the Trøndelag region (also known as ''Midt-Norge'' or ''Midt-Noreg,'' "Mid-Norway") in the central part of Norway. It was created in 1687, then named Trondhjem County (); in 1804 the county was ...
) where it is nearly always called . In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as .
There are a great variety of regional variations to the dish and the condiments vary locally. They may include salted and boiled pork or lamb meat, bacon, sausages, melted butter, boiled carrots, mashed or cooked
rutabaga
Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots language, Scots), an ...
, sour cream,
kefir
Kefir ( ; alternative spellings: kephir or kefier; ; ; ) is a Fermented milk products, fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic SCOBY, symbiotic culture. It is prep ...
or
soured milk
Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste and unpleasant smell, is achieved either through bacterial fermentation or through the addition of an acid, such ...
, cured meat,
brown cheese sauce and even boiled potatoes. A variety of is the (also called ), where minced fish, fresh or salted, is added to the potato dough.
See also
*
Kroppkaka – Swedish boiled potato dumplings
*
Palt
Palt is a traditional Sweden, Swedish meat-filled potato dumpling, of which there are many different variants. Palt is more common in the northern part of Sweden. Palt is traditionally served with butter and lingonberry preserves, and a glass of ...
– Swedish meat-filled potato dumpling
*
Knödel
Knödel (; and ) or Klöße (; : ''Kloß'') are Boiling, boiled dumplings commonly found in Central European cuisine, Central European and East European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, ...
– German potato dumplings commonly found in Central European and East European cuisine
*
Cepelinai
Cepelinai ( "zeppelins"; singular: ''cepelinas'') are potato dumplings made from grated potatoes and stuffed with ground meat or dry curd cheese, or liver, or mushrooms. It has been described as a national dish of Lithuania, and is typically serv ...
– Lithuanian dumplings made from grated and riced potatoes
*
References
{{Potato dishes
Norwegian cuisine
German cuisine
Swedish cuisine
Dumplings
Potato dishes