Raspeballer (Norwegian Potato Dumplings)

Pork · Norway classic.

Ingredients

• 1 Pork knuckle
• 1 Sausages
• 1 lb Potatoes
• 2 Lbs Red Potatoes
• 1 1/4 cup Flour
• 2 tblsp All purpose flour
• 1 teaspoon Salt
• 4 Bouillon Cubes
• Pinch Freshly Chopped Parsley
• 1 Swede
• 2 Carrots
• 1/4 cup Cream
• 1 tblsp Butter
• 1 teaspoon Nutmeg

Method

1. Simmer — Raspeballer & (Optional) Salted Meat ▢ If you're making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone.
2. Continue cooking — Remove the pork and save the broth to cook the raspeballer. ▢
3. Bring to a boil — Boil the boiled potatoes and peel once cooled.
4. Continue cooking — Also peel the raw potatoes, and then grate them or run them through a food processor.
5. Continue cooking — Use a paper towel to remove some of the moisture from the grated potatoes. ▢
6. Bring to a boil — Mash the boiled potatoes in a potato ricer or with a masher.
7. Mix together — Make sure there are no lumps. Add the grated raw potatoes to the mashed potatoes in a large mixing bowl and stir together.
8. Mix together — Add the barley flour, all purpose flour, and salt and mix together with your hands until the mixture is fully blended. ▢
9. Continue cooking — You can cook the raspeballer in either vegetable or beef broth, or if you're making pork knuckle, cook them in the broth from the pork knuckle.
10. Bring to a boil — Bring the broth to a very light simmer – you don't want it to fully boil because then the raspeballer might break apart. ▢
11. Continue cooking — Use a tablespoon dipped in cold water to shape each raspeball in your hand.
12. Simmer — Try to make them as smooth as possible and then gently drop them into the simmering broth.

More Norway recipes

• Authentic Norwegian Kransekake
• Brun Lapskaus (Norwegian Beef Vegetable Stew)
• Cinnamon buns
• Fiskesuppe (Creamy Norwegian Fish Soup)
• Fyrstekake – Norwegian Prince Cake
• Karbonader (Lean Beef Patties) with Caramelized Onions