🍽Raspeballer (Norwegian Potato Dumplings)
Egg-freeFish-freePeanut-freeSesame-freeContains dairy
Raspeballer (Norwegian Potato Dumplings)
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A classic Norwegian dish that brings Scandinavia's most comforting rural cooking traditions to the plate.
- Prep
- 60 min
- Servings
- 4
- Difficulty
- Medium
Instructions
Servings:4
- 1Raspeballer & (Optional) Salted Meat.
- 2If you're making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone. Remove the pork and save the broth to cook the raspeballer.
- 3Boil the boiled potatoes and peel once cooled. Also peel the raw potatoes, and then grate them or run them through a food processor. Use a kitchen paper to remove some of the moisture from the grated potatoes.
Nutrition
- Calories
- 753
- Protein
- 19.3g
- Carbs
- 125.4g
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Chef tips
For a tasty kosher alternative, fill the dumplings with cubes of smoked goose breast instead of the traditional bacon, and serve with maple syrup or brown sugar for a lovely contrast in flavours.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. A classic Norwegian dish that brings Scandinavia's most comforting rural cooking traditions to the plate.