Raspeballer (Norwegian Potato Dumplings)

Name: Raspeballer (Norwegian Potato Dumplings)
Prep time: 25 min
Cook time: 4 h
Total time: 4 h 25 min
Yield: 4 servings
Cuisine: Norway
Ingredients: 1 pork knuckle; 1 sausage; 1 lb potatoes; 2 lb red potatoes; 1 ¼ cups flour; 2 tbsp all purpose flour; 1 tsp salt; 4 bouillon cubes; Pinch freshly chopped parsley; 1 rutabaga; 2 carrots; ¼ cup cream; 1 tbsp butter; 1 tsp nutmeg

A weekend Norway dinner made with pork. Ready in about 4 hours 25 minutes. Difficulty: more effort.

25 minPrep (about)
4 hrCook (about)
4 hr 25 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredients

1 pork knuckle
1 sausage

Fresh & other

1 lb potatoes
2 lb red potatoes
1 ¼ cups flour
2 tbsp all purpose flour
Pinch freshly chopped parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
1 rutabaga Shopping tip: Rutabaga (UK: swede).
2 carrots
¼ cup cream Shopping tip: Heavy cream. Half-and-half works for a lighter sauce.
1 tbsp butter

Spices & seasonings (3): salt, bouillon cubes, nutmeg

1 tsp salt
4 bouillon cubes
1 tsp nutmeg

How to make it

Steps in our own plain words.

Raspeballer & Salted Meat.
If you're making pork knuckle, heat it in simmering water for around 3 hours, till the meat falls from the bone.
Remove your pork and save the broth to heat the raspeballer.
Boil the boiled potatoes and peel when cooled.
Also peel the raw potatoes.
Grate them or run them through food processor.
Use paper towel to remove some of your moisture from the grated potatoes.
Mash your boiled potatoes in a potato ricer or using a masher.
Make sure there are no lumps.
Add your grated raw potatoes to your mashed potatoes in a large mixing bowl.
Stir.
Add the salt, all purpose flour and barley flour.
Mix with your hands till the mixture is fully blended.
Heat your raspeballer.
Do it in either vegetable or broth, or if you' making pork knuckle.
Heat them in your broth from the pork knuckle.
Bring your broth to light simmer – you don' want it to fully boil because then your raspeballer might break apart.
Use tablespoon dipped in cold water to shape every raspeball in your hand, try.
Do it to make them as smooth as possible.
Drop them into the simmering broth.
Dip your tablespoon in bowl of cold water between each raspeball.
Let the raspeballer simmer for around 30 minutes.
If you're making sausage, you can heat your sausage in the same pot using the raspeballer.
Top with fresh chopped parsley, mashed Rutabaga.
Peel the rutabaga and carrots.
Cut into small pieces.
Boil in water for about 30 minutes, until soft.
Drain the water.
Add the cream/milk, butter and nutmeg.
Mash until smooth.
Serve alongside the raspeballer and meat.