Norway · pork

Raspeballer (Norwegian Potato Dumplings)

Name: Raspeballer (Norwegian Potato Dumplings)
Yield: 4 servings
Cuisine: Norway
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Pork knuckle1
Sausages1
Potatoes1 lb
Red Potatoes2 lb
Flour1.3 cups
All purpose flour2 tbsp
Salt1 tsp
Bouillon Cubes4
Freshly Chopped Parsley
Swede1
Carrots2
Cream¼ cup
Butter1 tbsp
Nutmeg1 tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 0 min

1
Raspeballer & (Optional) Salted Meat
2
If you're making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone. Remove the pork and save the broth to cook the raspeballer.
3
Boil the boiled potatoes and peel once cooled. Also peel the raw potatoes, and then grate them or run them through a food processor. Use a paper towel to remove some of the moisture from the grated potatoes.

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