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Raspeballer
Norwegian Potato Dumplings
Raspeballer, also known as komler, komper, or klubber, are traditional Norwegian potato dumplings. They are typically made from a mixture of boiled and grated raw potatoes, combined with barley and/or wheat flour, and then boiled in broth. Often, they are served with salted pork, bacon, and a side of mashed rutabaga, though variations exist across different regions of Norway.
🧂 Ingrediënten
- 300 g Boiled potatoes(mashed)
- 750 g Raw potatoes(peeled and grated)
- 300 ml Barley flour
- 2 tbsp All-purpose flour
- 1 tsp Salt
- 1 l Stock or broth(lightly salted water can also be used)
👨🍳 Instructies
- 1
Bring a large pot of stock or lightly salted water to a boil.
💡 Pro Tips: Ensure the liquid is close to boiling point when adding dumplings. - 2
In a large bowl, combine the mashed boiled potatoes, grated raw potatoes, barley flour, all-purpose flour, and salt. Mix until a cohesive dough forms.
💡 Pro Tips: Squeeze out excess liquid from grated raw potatoes before mixing. - 3
Using a spoon dipped in cold water, shape the dough into dumplings (about the size of a large meatball). Carefully drop them into the simmering liquid.
💡 Pro Tips: Dip the spoon in cold water between each dumpling to prevent sticking. - 4
Simmer the raspeballer for 30-40 minutes, depending on their size, until they are cooked through.
💡 Pro Tips: Do not let the water boil vigorously, as this can cause the dumplings to break apart. - 5
Remove the raspeballer with a slotted spoon and serve hot.
💡 Pro Tips: Slice one open to check for doneness; it should have a uniform consistency and color throughout.
💡 Pro Tips
- ✓Raspeballer can be served with various accompaniments such as crispy bacon, salted pork knuckle, smoked sausage, syrup, or mashed rutabaga.
- ✓Some variations include adding bits of bacon directly into the dumpling mixture.
- ✓It's a traditional Thursday dish in many parts of Norway.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add small cubes of bacon or ham into the center of each dumpling before boiling.
- Serve with a brown cheese sauce for a different flavor profile.