Potato Komper
- 30m Prep Time
- 50m Cook Time
- 1h 20mReady In
Norwegian komper are hearty, orange-sized dumplings made from grated potato and barley flour, filled with seasoned fatty meat and simmered until tender. They are traditionally served with melted butter and crumbled bacon.
Ingredients
- 11.1 ml kosher salt
- 113 g fatty pork or lamb
- freshly ground black pepper
- 237 ml all-purpose flour
- 237 ml barley flour
- 1.23 ml baking powder
- 907 g russet potatoes
- 59.1 ml unsalted butter melted
- 113 g bacon cooked and crumbled
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 59.9 mg
- Iron: 4.04 mg
- Magnesium: 84.4 mg
- Phosphorus: 292 mg
- Potassium: 981 mg
- Zinc: 2.33 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 11.1 ml kosher salt
- 113 g fatty pork or lamb
- freshly ground black pepper
- 237 ml all-purpose flour
- 237 ml barley flour
- 1.23 ml baking powder
- 907 g russet potatoes
Prepare
- Melt 59.1 ml unsalted butter
- 113 g bacon, cooked and crumbled
Let's Cook
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Step 1.
Fill a large pot three-quarters full with salted water and bring to a boil over high heat.
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Step 2.
While the water heats, dice the fatty pork or lamb into small pieces. In a small bowl, mix the meat with ½ teaspoon of the kosher salt (omit salt if using ham) and ⅛ teaspoon of the black pepper. Set aside.
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Step 3.
In a large bowl, combine the all-purpose flour, barley flour, the remaining 1¾ teaspoons salt, the remaining ¼ teaspoon pepper, and the baking powder. Whisk to blend.
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Step 4.
Peel the russet potatoes and grate them using a standard large-hole grater or a food processor with a grating disc. If using a food processor, roughly chop the grated potato into 1- to 2-inch pieces.
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Step 5.
Wrap the grated potato in cheesecloth, a thin towel, or a nylon brewing bag. Over a large bowl, squeeze out as much liquid as possible (a few tablespoons). Set the squeezed potato aside. Let the liquid sit for at least 2 minutes so the potato starch settles to the bottom. Carefully pour off and discard the watery liquid, leaving the thick, pasty starch (1 to 2 tablespoons) in the bowl.
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Step 6.
Add the squeezed grated potato and the reserved potato starch to the flour mixture. Use your hands to squeeze and knead the dough for 1 to 2 minutes until well incorporated.
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Step 7.
Cup one hand and place about ½ cup of dough in it. Make a small indentation and place a heaping tablespoon of the seasoned meat in the center. Cover the meat with about ½ cup more dough. Cup the dough with both hands and gently squeeze and pat it into an orange-sized dumpling about 3 inches in diameter. Do not compress too much—just enough so it holds together. Repeat with remaining dough and meat to make 5 dumplings.
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Step 8.
Once the water is lightly boiling (reduce heat if needed to maintain a gentle simmer), carefully lower the komper into the pot one by one, nudging them off the bottom with a spoon. Simmer gently for 45 to 50 minutes, never letting the water boil vigorously. Every 5 minutes or so, gently nudge the komper with a spoon to prevent sticking. After 10 to 15 minutes, they will float. The water will become murky.
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Step 9.
Remove the komper from the pot with a large slotted spoon, spider, or handled sieve, letting excess water drain off. Drizzle with melted butter and top with crumbled bacon. Serve immediately.