Dumpling
Norwegian

In Norwegian cuisine, dumplings have a vast variety of names, as the dialects differ substantially. Names include potetball, klubb, kløbb, raspeball, komle, kumle, kompe, kumpe, kodla, kudle, klot, kams, ball, baill, komperdøse, kumperdøse, kompadøs, ruter, ruta, raskekako, risk, klotremat, krumme and kromme. They are usually made from crushed potatoes mixed with various types of flour, often with an emphasis on barley and wheat. In some local recipes the potatoes are dehydrated, while in others there is a mixture of raw and boiled potatoes. Occasionally they are filled with salted pork. Depending on local tradition, dumplings can be sided with syrup, lingonberry jam, swede and often meat if the dumplings do not have meat filling. Leftovers are often fried in butter and served with granulated sugar.

One distinct variety particular to Møre og Romsdal is blandaball (lit. mixed ball), where equal parts potatoes and fish are used. The fish is commonly pollack or haddock.
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