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<blockquote data-quote="sl1000794" data-source="post: 275149" data-attributes="member: 6974">Norwegian dish made by my Grandmother on Dad's side.&nbsp; Mom's side was Norwegian also, but they did make this dish.&nbsp; We called it:&nbsp; kluub.Cook short ribs and salt pork to make the cooking broth.&nbsp; The kluub is a mixture of grated potatoes and flour and ground liver - 1# of liver to 5#'s of potatoes.&nbsp; It adds flavor but there is no liver taste.&nbsp; Cut some of the cooked salt pork into 3/4&quot; cubes to put in the middle of the dumplings.&nbsp; Mix the flour and potatoes/liver into a ball and put the salt pork in and fold the flour/potatoes around it.&nbsp; Simmer the dumplings for a couple of hours in the short rib/salt pork broth and serve with butter or what I like is a small bowl of the cooking broth to dunk the kluub in.&nbsp; Also serve the short ribs.&nbsp; The next morning slice the kluub and warm-up/fry and eat with butter for breakfast, lunch and dinner until gone!</blockquote>

[QUOTE="sl1000794, post: 275149, member: 6974"] Norwegian dish made by my Grandmother on Dad's side. Mom's side was Norwegian also, but they did make this dish. We called it: kluub. Cook short ribs and salt pork to make the cooking broth. The kluub is a mixture of grated potatoes and flour and ground liver - 1# of liver to 5#'s of potatoes. It adds flavor but there is no liver taste. Cut some of the cooked salt pork into 3/4" cubes to put in the middle of the dumplings. Mix the flour and potatoes/liver into a ball and put the salt pork in and fold the flour/potatoes around it. Simmer the dumplings for a couple of hours in the short rib/salt pork broth and serve with butter or what I like is a small bowl of the cooking broth to dunk the kluub in. Also serve the short ribs. The next morning slice the kluub and warm-up/fry and eat with butter for breakfast, lunch and dinner until gone! [/QUOTE]

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