Norwegian Potato Klub

01Method

1. 1

   Cook the bacon in a large skillet over medium-high heat until done. Set the bacon aside and keep the rendered fat in the pan.

2. 2

   Whisk together the flour and baking powder in a mixing bowl, then fold in the shredded potatoes until a sticky dough forms.

3. 3

   Bring a large pot of salted water to a boil. Form the potato dough into 6–7 dumplings and gently lower them into the boiling water. Reduce to a simmer and cook for 45 to 60 minutes, then lift out with a slotted spoon onto a serving platter.

4. 4

   Brush the dumplings with the reserved bacon drippings and scatter the crumbled bacon over the top before serving.