NordicMain course

Raspeballer (Norwegian Potato Dumplings)

Name: Raspeballer (Norwegian Potato Dumplings)
Cook time: 240 min
Total time: 97 min
Yield: 4 servings
Cuisine: Nordic
Ingredients: 1 Pork knuckle; 1 Sausages; 1 lb Potatoes; 2 lb Red Potatoes; 1 1/4 cup Flour; 2 tbsp All purpose flour; 1 tsp Salt; 4 Bouillon Cubes; pinch Freshly Chopped Parsley; 1 Swede; 2 Carrots; 1/4 cup Cream; 1 tbsp Butter; 1 tsp Nutmeg

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.

Recipes.zone

August 10, 2026

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8 steps · 1h 37m total

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.

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.

Mix the Dumpling Dough

Mash the boiled potatoes until completely smooth, either with a potato ricer or a masher. In a large mixing bowl, combine the mashed potatoes with the grated raw potatoes. Add the 1¼ cups flour, 2 tablespoons all-purpose flour, and 1 teaspoon salt, then mix everything together with your hands until it's fully blended.

Simmer the Broth

Choose your cooking liquid: either vegetable or beef broth, or the pork knuckle broth if you prepared it. Bring the broth to a very light simmer — it should barely bubble. A full boil might cause the raspeballer to break apart.

Shape the Dumplings

Dip a tablespoon in cold water, then use it to scoop and shape each raspeball in your hand, aiming for a smooth, round form. Gently drop them into the simmering broth. Remember to dip the tablespoon in cold water between each dumpling to prevent sticking.

Cook the Dumplings

Let the raspeballer simmer for about 30 minutes. If you're adding smoked sausage, you can heat it in the same pot alongside the raspeballer during the last few minutes. Once cooked, top with a sprinkle of fresh chopped parsley.

Make Mashed Rutabaga

Peel the rutabaga and carrots, then cut them into small, even pieces. Boil them in water for about 30 minutes, or until they're very tender. Drain the water, then add the ¼ cup cream, 1 tablespoon butter, and 1 teaspoon nutmeg. Mash everything until it's smooth and creamy.

Serve

Serve the raspeballer and mashed rutabaga alongside the cooked pork knuckle or sausage.

Raspeballer (Norwegian Potato Dumplings)