How to make Kompe - Norwegian Potato Dumplings

While Mom was quarantining at my place, we took the the opportunity to share how she makes Kompe. Hope you enjoy it as much as I did!

[@hiris1903]

My parents are from the west coast of Norway (in Canada since 1957). They make this regularly, but call it komla, and they put slices of wieners in the center. My sisters prefer it the second day, fried, just like you! Your mom is so cute!

[@Iofflight78]

My family is from the west coast of Norway as well. My grandmother used to make this for me for my Bday dinner. I loved them. I want to make them again as I haven't had them in 40 years.

[@yohannsebastian3307]

I’m a Half Norwegian-American who grew up in America. And when we visit Norway my grand mother always make them for us and i absolutely love this.

[@ericktjom3494]

happy to hear that you enjoyed it! God Jul!

[@myrasavelkoul9840]

Great video. Thank you. I have a German background, but I make these for our annual Lutefisk Fundraiser. With the help of one other person, we make about 250 golf ball sized potato dumplings. We call them Klubb. Very tasty.

[@peterpisspotty3052]

Norwegians are wonderful people ❤ I am very impressed your mum can speak such good English 👍

[@arnieslater48]

Made this today....thank you...Takk for maten!

[@iontheball1]

It takes a special touch to role the klube, as we called them. Too much flour and they get hard as a rock. Too little and they will not hold together. It's a sticky balance between being able to handle and shape the mixture. I noticed you have a very nice light touch on shaping the dumpling, which is again important to keep the dumpling soft. As a young boy, I got the potato grinding job and mom made the klube. We started with a kettle of fresh boiled pork hocks and then cooked the klube in the left over pork hock juice, which would thicken up in the cooking process. We reserved the juice to eat over the klube as a gravy. Mom stuffed the klube with onion and salt pork or bacon. Next morning we had fried klube in butter. Delicious

[@ericktjom3494]

I had a few turns at the grinder too, when I was younger! Since then, all I've done is hold the camera and post this video. And of course, eat them whenever available, boiled or fried! Thanks for watching!

[@lfeco]

iontheball1, just exactly as it was in my house. My folks never had a recipe, they just knew when they had it about right. My first time getting to try roll the klube, I can still hear my late mother saying "easy does it big boy you're not making rocks."

[@janetschaechterle1608]

Thank you for posting this video! I grew up with these and didn't get the recipe from my mother before she passed. We always had them with butter, fresh onion and salt/pepper. I love the idea of putting kielbasa inside rather than the salt pork. You mom is the best teacher!

[@deanlake7292]

thank you so much. i was able to duplicate my mother's (God rest her soul) meatloaf. now i can duplicate her potato dumplings...yes, so great to fry in butter the day after.

[@ericktjom3494]

Glad you enjoyed the video! Good luck with the cooking!

[@kenken6550]

Thank you! My childhood memories! We used very salted pork, boiled in water, then put the pork in the kumpe and boiled the potato in the same water. I sometimes use a grater when I don't feel like digging up the grinder. Excellent! They look amazing! Congratulations!

[@melissafrohlich6757]

This was awesome! We just made these tonight for supper. My hubby and kids were very hesitant and they LOVED them. Thanks for the step by step

[@TheWayshower]

Thank you for sharing this! My dad use to make it, but we called it Klub ... he made it with salt pork, the flavor was phenomenal. Reheating it tastes even better! I wasn't able to get the recipe before he passed, so I'm really glad to see this! Thanks again ♥ Lol, just heard your mom describe it as 'rock' ... I had a boyfriend who loved it, but said "this is what sank the Titanic" 🤣

[@jackieanderson531]

Tusen takk! I made them for my husband and he loved it! Just like his mor mor made! I used salt pork.❤

[@kenthorsen4558]

We make this a lot in the winter, and boil a corned beef first then cook the dumplings in the juices. When I was a kid mom used lamb ribs. Love the idea of the sausage.

[@SeekerKnight]

I can just imagine a plate full of these with any number of accompaniments. Beef tips and gravy, Beef goulash gravy, Sausage gravy, pulled pork and gravy... Notice a theme here. I LOVE GRAVY, and these were just make for it! Thank you for sharing your recipe.

[@ericktjom3494]

I grew up eating them with butter and sugar, but I like your thinking! I'm a gravy guy too and will definitely try it out. When Mom's not looking, of course!

[@user-bb3sg5yk5r]

That filming picked up to much loud breathing. 😢

[@gertrudezerby8366]

Loved watching your Mom cook but really loved listening to her accent!!!!!! What a nice pandemic memory!!!!! :)

[@ericktjom3494]

Glad you enjoyed it

[@KenKobayashiRasmussen]

I was actually thinking the same thing, but I am from Denmark myself, and your beautiful mother sounds like she has a Danish/German accent when she speaks English, not a Norwegian one...?

[@schizoozy]

I would love to see the bread that was made with the cooking water too. I love your sweet Mama. TY for sharing.

[@ericktjom3494]

We cheated and used my bread maker, something that wouldn't happen at her house! Just used the water that the Kompe were boiled in, in place of fresh water It really did add something to the bread. I'll do it again when I make kompe.

[@redwood9741]

Thank you..I was trying to remember how to make them..my grand mother made them about 50 years ago for me.

[@ericktjom3494]

Hope you get a chance to make them. Worth the effort!

[@miladykrisa2357]

I have no idea. .the European Dishes. .but I'm soo interested to learn specially your traditional . .I'm great I'm cooking now your red cabbage . .and I'll do later the potato dumplings. .my pleasure to learn fr. You guy what a great pleasure. .!Have a wonderful HOLIDAY. .

[@bluedogandcat]

I spent a summer in Kristiansand when I was 14. I did not care for these the first time I ate them, but I learned to love them by the end of my stay. Lithuanians eat a similar dumpling called cepelinai but the accompaniments are much richer.

[@jennysteed5243]

Thank you for a lovely video. I'm norwegian and I love 'komla med dott'. I learned from my mother to make kompe. I have thick cut bacon inside because I cant find salted sidepork here i US. I have less flour in then you, only so much so they keep together.

[@ericktjom3494]

I like the bacon idea! something to try next time!

[@pjshel-touzinsky9665]

yum, my mouth is salivating. It's been so long for good German food.

[@jennysteed5243]

This is Norwegian dumplings. It's not made the same way as the German dumplings...

[@pjshel-touzinsky9665]

Thank you@@jennysteed5243, these are good to being I"d used this method.

[@victoriangrannyb7183]

Thank you for sharing! Brought back memories of when I was younger. We also used salt pork for the center but I never ate the salt pork. I'm going to try bacon and see if that works. Tusen Takk!

[@ericktjom3494]

I was never a big fan of the salted pork either, but my Mom is a traditionalist. Until she came out to visit me during the first months of the pandemic, then we agreed to work with what we had, rather than go out to the store again. We had sausage, and it worked fine! Be sure to let us know how the bacon works out. My guess is that it will be the next improvement! Can't wait to try them fried!

[@kjones8554]

Just like ours on our Swedish side. However I’ve never squeezed the moisture out of the potatoes. I bet this means less flour and more potato flavor. Oh yeah, and fried the next morning for breakfast. Thanks so much!!

[@ericktjom3494]

I don't know about the potato flavor - I use too much butter and sugar!

[@yerneedsry]

My dad taught me to make these but we would cook chicken or rabbit or squirrel in pan fry it then add lots of onions, chicken broth and water to make a gravy with corn starch, and for the potatoes dumpling we didn't grate them that big we use the rough part of a grater and turned them into much then added 1 egg little salt, flour, till it was thick then spooned them into boiling water till they floated then done, the texture was so much better then shredded not the same at all, then we would pour gravy over them like in a soup bowl. and eat the meat on the side. nummy, making them right now..

[@ambercozzinowak]

Can I just ask one or two questions sir? Does your dear mother submerge the raw kompen into already hot but not yet boiling water? Do they rise to the surface once they are cooked? And lastly, the kompen that are being fried at the end: are they raw, or are they leftovers from the same batch that were cooked already? I hope to hear from you, as I'll be making these in the near future. Thank you for your time!

[@ericktjom3494]

Hi Amber, thanks for the questions. Mom says the water needs to be boiling before you put the Kompe in. She also reminded me that you want to make sure your hands are wet when handling. They will NOT float to the top, but they will kind of be suspended in the water. Use a wooden spoon to make sure they don't stick to the sides or bottom of the pot. When you want to store the left overs, you have a choice to make. Keep them in the water that you boiled them in if you want to serve them boiled again. If you want to fry them, take the left over, after boiled, and store it in tupperware or similar without water, it will fry better. Thanks for watching and best of luck!

[@dainakiss5121]

in Lithuania it is a national dish

[@ericktjom3494]

I had no idea! Thank you. I wonder how much other food and culture Scandinavia and the neighboring Baltic nations share? Probably more than I realize. Having been to Norway many times, it's been a goal to tour the Baltic's one day. Perhaps after this pandemic lifts travel restrictions....

[@sheenamoore7286]

This video helped perfect my potato dumplings! May I ask what your mom's first name is? We've named her Gerda 😉.

[@ericktjom3494]

Her name is Ruth, but she has a number of close friends named Gerd. thanks for watching. Merry Christmas

[@carolann5048]

loved the video!! I am good friends with your cousin Kai!

[@ericktjom3494]

Thanks Carol Ann! I think I remember you from when I still lived back east. Peggy O'Neil's sound familiar? Thanks for watching the video,, I'm still working on one for Lefse.

[@carolann5048]

@@ericktjom3494 oh yes!!!!

[@ericktjom3494]

@@carolann5048 Good Times, or so I'm told!