Dense potato dumplings made from grated raw and cooked potatoes, boiled and served with butter, mashed rutabaga, and salted lamb.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep plate
Garnishes: melted butter
Accompaniments: mashed rutabaga, sliced salted lamb
Instructions
-
1
Squeeze excess liquid from grated raw potatoes through cheesecloth. Mix with mashed potatoes, barley flour, and salt.
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2
Form into large round dumplings about the size of a tennis ball.
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3
Boil salted lamb in a large pot until tender, about 90 minutes. Remove lamb and keep broth simmering.
-
4
Gently lower dumplings into the lamb broth. Cook 45-60 minutes until they float and are cooked through. Serve with sliced lamb, butter, and mashed rutabaga.
Did You Know?
Raspeballer go by at least 20 different regional names across Norway including komle, klubb, and potetball.
Chef's Notes
Equipment Tips
- large pot
- cheesecloth
- grater
- mixing bowl
Garnishing
melted butter
Accompaniments
mashed rutabaga, sliced salted lamb
The Story Behind Raspeballer
Raspeballer are a deeply traditional Norwegian dish with roots stretching back centuries to western and central Norway. Made from grated raw potatoes mixed with flour, these dense dumplings were originally peasant food designed to make a small amount of precious meat stretch to feed large families.
The dish is strongly associated with Thursday dinners, a tradition that persists in many Norwegian households and institutional kitchens today. Different regions have fierce pride in their local variations and names for what is essentially the same dish.
The preparation is labor-intensive, requiring hand-grating of potatoes and careful handling during cooking. Modern food processors have simplified the work, but many traditionalists insist on hand-grating for the proper texture.
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