Raspeballer — hearty Norwegian potato dumplings of grated and mashed potato simmered in broth, served with salted pork or sausage and creamy mashed swede. Rustic comfort food.
- 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
Video
Preparation
- If making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone, then remove and save the broth to cook the dumplings.
- Boil the potatoes for boiling and peel once cooled. Peel the raw potatoes too, then grate them or run through a food processor, using a paper towel to remove some of the moisture.
- Mash the boiled potatoes in a ricer or with a masher until there are no lumps. Add the grated raw potatoes and stir together in a large bowl, then add the barley flour, all-purpose flour and salt and mix with your hands until fully blended.
- Cook the dumplings in vegetable or beef broth, or the pork knuckle broth. Bring the broth to a very light simmer — don't let it fully boil, or the dumplings might break apart.
- Using a tablespoon dipped in cold water, shape each dumpling in your hand as smoothly as possible, then gently drop into the simmering broth, dipping the spoon in cold water between each.
- Let the dumplings simmer for about 30 minutes. If using smoked sausage, heat it in the same pot. Top with fresh chopped parsley.
- For the mashed swede, peel the swede and carrots and cut into small pieces. Boil in water for about 30 minutes, or until tender, then drain, add the cream, butter and nutmeg, and mash until smooth. Serve alongside the dumplings and meat.
