Norwegian recipe
How to make Raspeball
Also komle, klubb, kumle or potetball
All of Norway; the name changes from region to region
Large, soft dumplings of grated raw potato and flour, boiled and served with salted or boiled pork or lamb, sausages, melted butter and mashed rutabaga.
Ingredients
- 1.5 kg floury potatoes, peeled
- About 250 g barley flour, or plain wheat flour
- 1 teaspoon salt
- Salted pork or smoked sausages, to cook with the dumplings
- Melted butter and mashed rutabaga (swede), to serve
Method
- Put the pork or sausages into a large pot of lightly salted water and bring it to a gentle simmer.
- Grate the potatoes finely and squeeze out some of the liquid.
- Mix the potato with the salt and enough flour to make a firm dough that holds its shape.
- With wet hands, shape round dumplings about the size of a tennis ball.
- Lower them into the simmering water and cook gently, without boiling hard, for 40 to 45 minutes, turning them now and then.
- Serve the dumplings with the meat, melted butter and mashed rutabaga.
Made it at home? Tick it off and it goes into your kitchen passport.
In western Norway raspeball is traditionally eaten on Thursdays, and many cafés serve it as the dish of the day.
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