Pork
Homemade Raspeballer (Norwegian Potato Dumplings)
Homemade Raspeballer (Norwegian Potato Dumplings) is a delicious Pork dish that can be prepared in just a few simple steps....
⏱️
8 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
Ingredients
- 1 Pork knuckle
- 1 Sausages
- 1 lb Potatoes
- 2 Lbs Red Potatoes
- 1 1/4 cup Flour
- 2 tblsp All purpose flour
- 1 teaspoon Salt
- 4 Bouillon Cubes
- Pinch Freshly Chopped Parsley
- 1 Swede
- 2 Carrots
- 1/4 cup Cream
- 1 tblsp Butter
- 1 teaspoon Nutmeg
Instructions
1
Raspeballer & (Optional) Salted flesh
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If you're making pork knuckle, make it in simmering moisture for about 3 hours, until the flesh falls from the bone.
2
Remove the pork and save the broth to make the raspeballer.
3
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heat to boiling point the boiled potatoes and pare once cooled.
4
Also pare the raw potatoes, and then shred them or run them through a food processor.
5
Use a paper towel to remove some of the moisture from the grated potatoes.
6
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Mash the boiled potatoes in a potato ricer or with a masher.
7
Make sure there are no lumps.
8
transfer in the grated raw potatoes to the mashed potatoes in a large mixing container and swirl around together.
9
transfer in the barley baking flour, all purpose baking flour, and seasoning and combine together with your hands until the mixture is fully blended.
10
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You can make the raspeballer in either produce or beef broth, or if you're making pork knuckle, make them in the broth from the pork knuckle.
11
Bring the broth to a very light low-boil – you don't want it to fully heat to boiling point because then the raspeballer might break apart.
12
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Use a tablespoon dipped in cold moisture to shape each raspeball in your hand.
13
Try to make them as creamy as possible and then gently drop them into the simmering broth.
14
Dip the tablespoon in a container of cold moisture between each raspeball.
15
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Let the raspeballer low-boil for about 30 moments.
16
If you're making smoked sausage, you can scalding up the sausage in the same pot with the raspeballer.
17
Top with just-picked diced parsley.
18
Mashed Rutabaga
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pare the rutabaga and carrots and cut into small pieces.
19
heat to boiling point in moisture for about 30 moments, or until yielding.
20
Then empty out the moisture, transfer in the heavy cream/dairy liquid, margarine and nutmeg and mash until creamy.
21
▢
enjoy alongside the raspeballer and flesh.
Recipe Information
Cuisine
Norway
Norway
Course
Pork
Pork
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
28 mins
28 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
20 minsTotal Time
28 minsMaster Chef
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