Norway · pork

Raspeballer (Norwegian Potato Dumplings)

Name: Raspeballer (Norwegian Potato Dumplings)
Yield: 4 servings
Cuisine: Norway
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Pork knuckle1
Sausages1
Potatoes1 lb
Red Potatoes2 lb
Flour1.3 cups
All purpose flour2 tbsp
Salt1 tsp
Bouillon Cubes4
Freshly Chopped Parsley
Swede1
Carrots2
Cream¼ cup
Butter1 tbsp
Nutmeg1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

10 steps · 0 min

1
Raspeballer & (Optional) Salted Meat
2
If 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.
3
Boil 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 paper towel to remove some of the moisture from the grated potatoes.

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