Raspeballer (Norwegian Potato Dumplings) Pork Norway
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients - Pork knuckle : 1 - Sausages : 1 - Potatoes : 1 lb - Red Potatoes : 2 Lbs - Flour : 1 1/4 cup - All purpose flour : 2 tblsp - Salt : 1 teaspoon - Bouillon Cubes : 4 - Freshly Chopped Parsley : Pinch - Swede : 1 - Carrots : 2 - Cream : 1/4 cup - Butter : 1 tblsp - Nutmeg : 1 teaspoon Instructions 1 - 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 - Remove the pork and save the broth to cook the raspeballer.
3 - ▢
Boil the boiled potatoes and peel once cooled.
4 - Also peel the raw potatoes, and then grate them or run them through a food processor.
5 - Use a paper towel to remove some of the moisture from the grated potatoes.
Raspeballer (Norwegian Potato Dumplings) | Taste Board 6 - ▢
Mash the boiled potatoes in a potato ricer or with a masher.
7 - Make sure there are no lumps.
8 - Add the grated raw potatoes to the mashed potatoes in a large mixing bowl and stir together.
9 - Add the barley flour, all purpose flour, and salt and mix together with your hands until the mixture is fully blended.
10 - ▢
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.
11 - Bring the broth to a very light simmer – you don't want it to fully boil because then the raspeballer might break apart.
12 - ▢
Use a tablespoon dipped in cold water to shape each raspeball in your hand.
13 - Try to make them as smooth as possible and then gently drop them into the simmering broth.
14 - Dip the tablespoon in a bowl of cold water between each raspeball.
15 - ▢
Let the raspeballer simmer for about 30 minutes.
16 - If you're making smoked sausage, you can heat the sausage in the same pot with the raspeballer.
17 - Top with fresh chopped parsley.
18 - Mashed Rutabaga
▢
Peel the rutabaga and carrots and cut into small pieces.
19 - Boil in water for about 30 minutes, or until tender.
20 - Then drain the water, add the cream/milk, butter and nutmeg and mash until smooth.
21 - ▢
Serve alongside the raspeballer and meat.
