Raspeballer (Norwegian Potato Dumplings)

Raspeballer (Norwegian Potato Dumplings) — a delightful dish from Norway featuring tender potato dumplings often paired with flavorful pork.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Pork, Norwegian, Nut-Free, Egg-Free

Ingredients

• 1 pcs pork knuckle
• 1 pcs sausages
• 1 g potatoes
• 2 g red potatoes
• 1.25 g flour
• 2 cup all purpose flour
• 1 g salt
• 4 pcs bouillon cubes
• 1 g parsley
• 1 pcs swede
• 2 pcs carrot
• 0.25 g cream
• 1 g butter
• 1 tsp nutmeg

Instructions

1. For pork knuckle, simmer it in water for around 3 hours until the meat easily separates from the bone.
2. Take out the pork knuckle and keep the broth for making the raspeballer.
3. Boil the potatoes, and after they cool down, peel them.
4. Peel the raw potatoes and either grate them or process them in a food processor.
5. Use a paper towel to absorb some excess moisture from the grated raw potatoes.
6. In a potato ricer or using a masher, mash the boiled potatoes until smooth and lump-free.
7. In a large bowl, mix the mashed potatoes with the grated raw potatoes.
8. Incorporate barley flour, all-purpose flour, and salt into the potato blend.
9. Use your hands to thoroughly combine all the ingredients.
10. Heat the reserved broth to a very gentle simmer.
11. Shape each raspeball using a tablespoon dipped in cold water.
12. Carefully place the formed raspeballer into the simmering broth.
13. Remember to dip the tablespoon in cold water between making each raspeball.
14. Allow the raspeballer to simmer for about 30 minutes.
15. If you have smoked sausage, warm it in the same pot as the raspeballer.
16. Garnish the raspeballer with freshly chopped parsley.
17. Peel the rutabaga and carrots, then cut them into small chunks.
18. Cook the rutabaga and carrots in boiling water for approximately 30 minutes or until soft.
19. Drain the water from the cooked rutabaga and carrots.
20. Mix in cream or milk, butter, and nutmeg with the drained vegetables.
21. Mash the rutabaga and carrots until they reach a smooth consistency.
22. Serve the mashed rutabaga on the side with the raspeballer and meat.

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