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Norwegian Potato Klub
November 26, 2007

We call it 'FreskaKrub.' Make a dent to put in diced salt pork & heavily pepper before sealing it. Boil for 1 hour (about the size of a baseball) Serve with butter. Make the dumplings with WET HANDS..rinse after each one! Wonderful fried in butter the next day. Someone said 'remove the salt pork'??? Sacrilege!! I've just set down to wait for my 'Freskies' to finish cooking. I thought I'd add a few notes to this review. For those of you who didn't have a mom or grandma to tell you a few secrets about cooking this wonderful dish: Do this next to the sink, where you can have a slow stream of water to rinse your hands well. Your hands need to be really wet to avoid sticky messes. Work Quickly. After every 2 or so dumplings are added to the pot, use a wide spatula to keep the dumplings from sticking to the pan. Soon they will float, but 'til then, keep using the spatula. Have a butter knife nearby when mixing the dough. You'll need it to scrape away the thick dough from your hands. I try to do as much as I can with one hand, leaving the other free to add flour. REMOVE ALL RINGS AND BRACELETS (don't believe me-try it-you'll see why) Have an extra pan of water simmering on the stove to add hot water if necessary. I'm not so sure about the ratio of potatoes to flour in the recipe. This is a 'by feel' recipe. We don't use baking powder. Clean all surfaces and yourself WELL Nothing worse than dried paste stuck to hairs on your hand & arm. Practice to get the feel-not too sticky

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