Pork
Raspeballer (Norwegian Potato Dumplings) Step By Step
This version of Raspeballer (Norwegian Potato Dumplings) Step By Step is flavorful, easy to prepare and suitable for traditional Pork configurations....
⏱️
15 Min Prep
🔥
23 Min Cook
🍽️
5 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 protein
▢
If you're making pork knuckle, toasty it in simmering liquid for about 3 hours, until the protein falls from the bone.
2
Remove the pork and save the broth to toasty the raspeballer.
3
▢
heat to boiling point the boiled potatoes and strip once cooled.
4
Also strip 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
introduce the grated raw potatoes to the mashed potatoes in a large mixing mixing bowl and swirl around together.
9
introduce the barley baking flour, all purpose baking flour, and seasoning and swirl around together with your hands until the mixture is fully blended.
10
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You can toasty the raspeballer in either veggie or beef broth, or if you're making pork knuckle, toasty 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 liquid to shape each raspeball in your hand.
13
Try to make them as velvety as possible and then gently drop them into the simmering broth.
14
Dip the tablespoon in a mixing bowl of cold liquid between each raspeball.
15
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Let the raspeballer low-boil for about 30 mins.
16
If you're making smoked sausage, you can toasty the sausage in the same pot with the raspeballer.
17
Top with pure minced parsley.
18
Mashed Rutabaga
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strip the rutabaga and carrots and cut into small pieces.
19
heat to boiling point in liquid for about 30 mins, or until yielding.
20
Then sieve the liquid, introduce the froth/dairy liquid, shortening and nutmeg and mash until velvety.
21
▢
offer alongside the raspeballer and protein.
Recipe Information
Cuisine
Norway
Norway
Course
Pork
Pork
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
38 mins
38 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
23 minsTotal Time
38 minsMaster Chef
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