Norwegian·non-vegetarian·medium

Raspeballer (Norwegian Potato Dumplings)

Name: Raspeballer (Norwegian Potato Dumplings)
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Norwegian
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

These Norwegian potato dumplings, Raspeballer, are a hearty embrace in bowl form—soft, pillowy dough enveloping tender pork knuckle and sausages, all bathed in a rich, savory broth. The contrast of textures—creamy dumplings against crisp, caramelized meat—pairs with deep, earthy flavors from the broth, making it a dish that feels like a warm hug on a chilly evening. Worth the effort for its comforting simplicity and undeniable satisfaction, it’s a meal that transforms humble ingredients into something deeply nourishing.

90 min(prep 30 + cook 60)

4 servings

350 kcal

4.1

Ingredients

Nutrition

350 kcalper serving

Protein15g19%

Carbs50g62%

Fat10g12%

Fiber4g5%

Sugar2g2%

Directions

1
Raspeballer & (Optional) Salted Meat
2
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3
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.
4
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5
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.
6
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7
Mash the boiled potatoes in a potato ricer or with a masher. Make sure there are no lumps. Add the grated raw potatoes to the mashed potatoes in a large mixing bowl and stir together. Add the barley flour, all purpose flour, and salt and mix together with your hands until the mixture is fully blended.
8
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9
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. Bring the broth to a very light simmer – you don't want it to fully boil because then the raspeballer might break apart.
10
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