🇳🇴 Norwegian Cuisine

Raspeballer

Potato Dumplings

Prep Time 90 min
Servings 4
Difficulty Medium
Calories 442 kcal

Dense potato dumplings made from grated raw and cooked potatoes, boiled and served with butter, mashed rutabaga, and salted lamb.

Ingredients

Instructions

  1. 1 Squeeze excess liquid from grated raw potatoes through cheesecloth. Mix with mashed potatoes, barley flour, and salt.
  2. 2 Form into large round dumplings about the size of a tennis ball.
  3. 3 Boil salted lamb in a large pot until tender, about 90 minutes. Remove lamb and keep broth simmering.
  4. 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.