Norwegian Potato Dumplings with Salted Pork and Brown Butter Sauce

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A beloved Norwegian farmhouse classic, these dense potato dumplings are made from grated raw potatoes bound with flour, then simmered in the broth of slowly cooked salted pork. Served with sliced meat, golden butter sauce, and a spoonful of the rich cooking broth, it's the kind of hearty dish that anchors a Sunday supper along the western coast.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 28 gFat
• 12 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 3 gSugar
• 32 gProtein
• 1820 mgSodium
• 980 mgPotassium
• 85 mgCalcium
• 3.8 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the potato dumplings

• 2 lbs (about 6 medium) starchy potatoes such as russet, peeled
• 1 cup all-purpose flour, plus extra for dusting
• 1 tsp fine sea salt
• 2 tbsp potato starch
• 1 tbsp chopped chives (optional)

For the salted pork and broth

• 1.5 lbs salted pork ribs or salt pork belly, rinsed
• 1 yellow onion, halved
• 6 whole black peppercorns
• 2 bay leaves
• 8 cups cold water

For the brown butter sauce

• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1.5 cups of the hot pork cooking broth
• 1 tbsp chopped fresh parsley
• 1 tsp white wine vinegar

Directions

1. Grate the peeled raw potatoes on the fine side of a box grater or in a food processor; working quickly keeps them pale. Let the shreds rest 5 minutes, then gather them in a clean kitchen towel and squeeze firmly to remove about one-third of the moisture without pressing them bone dry.
2. Transfer the grated potatoes to a large bowl and stir in 1 cup flour, the potato starch, salt, and chives if using. Mix just until a tacky, cohesive dough forms; overmixing makes the dumplings tough.
3. With floured hands, divide the dough into 8 equal portions and roll each into a smooth, slightly flattened ball about 2.5 inches across. Dust the balls with a little extra flour and set them on a tray.
4. Place the rinsed salted pork in a large pot with the onion, peppercorns, bay leaves, and 8 cups cold water. Bring to a gentle boil, skimming any foam, then reduce to a low simmer, partially cover, and cook 1 hour until the meat is tender and the broth is lightly golden and salty.
5. Lower a few dumplings at a time into the simmering broth (it should barely tremble, not boil hard) and cook 20 minutes, turning once. The dumplings are done when they float, feel springy, and a skewer slides through easily. Transfer to a warmed plate and keep loosely covered.
6. Meanwhile, make the brown butter sauce: melt the butter in a small saucepan over medium heat until it foams and turns deep golden with a nutty aroma, 3 to 4 minutes. Sprinkle in the flour and whisk 1 minute, then slowly whisk in 1.5 cups of the hot pork broth. Simmer 2 to 3 minutes until silky; finish with parsley and vinegar.
7. Lift the pork out of the pot, slice it against the grain into thick pieces, and arrange alongside the warm dumplings on deep plates.
8. Spoon the brown butter sauce generously over each dumpling, add a slice or two of salted pork, and finish with a small ladle of the steaming broth. Serve immediately with boiled rutabaga or carrots on the side if desired.

Cook’s Notes

• Use truly starchy potatoes (russet or Yukon Gold) so the dumplings hold together; waxy potatoes turn gummy.
• Rinse the salted pork for 30 minutes in cold water if it is very heavily cured, then taste the broth before salting further.
• Keep the broth at a bare simmer when cooking the dumplings; a hard boil will break them apart.
• Traditional cooks let the grated potato rest 10 minutes before squeezing to release extra starch, which helps bind the dumplings naturally.
• Leftover dumplings reheat well sliced and pan-fried in butter the next day.

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