Raspeballer (Norwegian Potato Dumplings)

Ingredients

• 1pork knuckle (optional)
• 1smoked sausage (optional)
• 302 g (⅔ lb)boiled potatoes
• 756 g (1⅔ lb)raw red potatoes
• 150 g (1¼ cups)barley flour
• 16 g (2 tbsp)plain flour
• 1 tspsalt
• 2.0 litres (8½ cups)vegetable or beef stock, or 4 stock cubes (or broth from the pork knuckle)
• to tastefresh parsley
• 1swede
• 2carrots (optional)
• 60 ml (¼ cup)cream or milk
• 15 g (1 tbsp)butter
• 1 tspnutmeg

Instructions

1. 1

   Cook the pork

   If using pork knuckle, simmer it in water for about 3 hours, until the meat comes away from the bone. Lift out the pork and reserve the cooking broth for the dumplings.

2. 2

   Prepare the potatoes

   Boil the potatoes intended for boiling, then peel them once cool. Peel the raw potatoes and grate them or process them in a food processor. Use a paper towel to press out some of their moisture.

3. 3

   Mix the dough

   Mash the cooked potatoes with a ricer or masher until no lumps remain. Combine them with the grated raw potatoes in a large bowl, then add the barley flour, plain flour and salt. Mix by hand until evenly blended.

4. 4

   Warm the broth

   Use vegetable or beef stock, or the reserved pork broth if making pork knuckle. Bring it to a very gentle simmer; avoid a full boil, which can cause the dumplings to break apart.

5. 5

   Shape the dumplings

   Dip a tablespoon in cold water and use it to shape each dumpling in your hand, aiming for a smooth surface. Gently lower each one into the simmering broth, dipping the spoon in cold water between dumplings.

6. 6

   Simmer and garnish

   Simmer the dumplings for about 30 minutes. If using smoked sausage, heat it in the same pot with the dumplings. Finish with freshly chopped parsley.

7. 7

   Mash the swede

   Peel the swede and carrots and cut them into small pieces. Boil them in water for about 30 minutes, or until tender. Drain, add the cream or milk, butter and nutmeg, and mash until smooth.

8. 8

   Serve the meal

   Serve the dumplings with the mashed swede and the pork or sausage.

What are raspeballer?

Raspeballer are Norwegian potato dumplings known by regional names including komler, komper, klubber and potetballer. They combine cooked potatoes with grated raw potatoes and flour, then cook gently in broth.

This version uses barley flour alongside a little plain flour, and serves the dumplings with mashed swede. Pork knuckle or smoked sausage can make the meal more substantial.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 3g protein, 20g carbs, 3g fat.

Most of the carbohydrates come from the potatoes, barley flour and plain flour; the cream or milk and butter contribute much of the fat. The dumplings provide some protein, with pork knuckle or smoked sausage adding more if included. Balance the plate with a good serving of the swede and carrot mash.

Why use two kinds of potato?

Cooked potatoes bring softness and help the mixture hold together, while grated raw potatoes give the dumplings their characteristic texture. Pressing some water from the grated potato helps keep the mixture from becoming too loose.

Smoothly mashed cooked potatoes matter: lumps can make the dumpling mixture uneven and harder to shape.

Getting the mixture right

Flour balance: barley flour is the main binder here, with plain flour added in a smaller amount. Mix everything thoroughly by hand so the potatoes and flour are evenly distributed.

Shaping: wet the tablespoon between dumplings to help the mixture release. Smooth dumplings are less likely to break when they enter the broth.

Keep the broth gentle

A light simmer is the key cooking cue: the broth should be hot and gently moving, not boiling vigorously. A rolling boil can knock the dumplings about and cause them to fall apart.

Give the dumplings about 30 minutes to simmer. If you are cooking pork knuckle first, its broth can be used for this stage, though that preparation takes about 3 hours.

Make the mashed swede

Cut the swede and optional carrots into small pieces so they become tender in roughly 30 minutes. Drain them well before adding the cream or milk, butter and nutmeg.

Mash until smooth for a soft, creamy side that contrasts with the denser dumplings.

Serving ideas

Serve the dumplings alongside the mashed swede, with smoked sausage or tender pork knuckle if using either. A little chopped parsley adds a fresh finish.

For a balanced plate, include a generous portion of the vegetable mash alongside the dumplings and meat.

Recipe notes & tips

• Press some moisture from the grated potatoes before mixing them into the cooked potatoes.
• Mash the cooked potatoes until completely smooth before adding the raw grated potato.
• Keep a bowl of cold water beside you for dipping the spoon as you shape each dumpling.
• Lower the dumplings gently into the broth rather than dropping them from a height.
• Use the pork knuckle cooking broth for the dumplings if you are preparing the meat.
• Cut the swede and carrots into similarly sized pieces so they cook at a similar rate.

Variations

• Use beef stock: simmer the dumplings in beef stock instead of vegetable stock.
• Use pork broth: cook a pork knuckle and use its reserved broth for a savoury base.
• Add smoked sausage: warm it in the pot while the dumplings simmer.
• Include carrots: boil them with the swede for extra colour in the mash.
• Choose milk: use milk instead of cream for a less rich mash.

Common mistakes to avoid

• Boiling the broth hard: the dumplings can break apart; keep it at a very gentle simmer.
• Leaving lumps in the cooked potato: they make the mixture uneven; mash thoroughly before combining.
• Skipping the moisture step: excess liquid can loosen the mixture; press some water from the grated potatoes.
• Using a dry spoon: the mixture may stick; dip the tablespoon in cold water between dumplings.
• Making the vegetable pieces too large: they may take longer to soften; cut the swede and carrots into small pieces.

How to store

Refrigerate leftover dumplings, meat and mash in covered containers and use within 3 days. Reheat gently in broth or in a covered pan until piping hot; add a splash of liquid if the mash has thickened.

Frequently asked questions