NorwayMain course
Raspeballer (Norwegian Potato Dumplings)
Raspeballer are hearty Norwegian potato dumplings, made from a mix of boiled and grated raw potatoes, flour, and salt. They're simmered gently in broth until tender, developing a unique texture that's both soft and slightly toothsome. Often served with slow-cooked pork knuckle, which also provides the cooking broth, and a side of creamy mashed rutabaga and carrots. It's a substantial meal, perfect for a cold day.
1h 37mServes 4
Method
8 steps · 1h 37m total
- 01
Cook the Pork Knuckle
If you're making pork knuckle, simmer it in water for about 3 hours, until the meat is falling off the bone. Remove the pork and set it aside, saving the rich broth to cook the raspeballer. - 02
Prepare the Potatoes
Boil the boiled potatoes until tender, then peel them once they're cool enough to handle.
For the raw potatoes, peel them and then grate them finely or run them through a food processor. Press some of the excess moisture out of the grated potatoes using a paper towel.
