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Raspeball
Norway
Also called komle or kumle depending on the region. Debates about the correct recipe are fierce.
Norwegian potato dumplings — large balls of raw grated potato mixed with flour, simmered in pork broth. Dense, hearty and deeply Western Norwegian.
Prep
30 mins
Cook
40 mins
Difficulty
Medium
Calories
405 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
1kgfloury potatoes, grated raw
200gbarley flour or plain flour
1 tspsalt
400gsalted pork or bacon, diced
1Lpork stock or water
Method
1
Mix grated raw potato with flour and salt to form a thick dough.
2
Shape into large balls around a piece of pork in the centre.
3
Lower into simmering pork stock. Simmer 35-40 minutes until cooked through.
4
Serve in the broth with more pork.
Chef's Tip
Do not let the broth boil vigorously — it breaks the dumplings apart. A gentle simmer is essential.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.