👨‍🍳 Instruktioner

1. 1

   Bring a large pot of stock or lightly salted water to a boil.

   💡 Proffstips: Ensure the liquid is close to boiling point when adding dumplings.
2. 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.

   💡 Proffstips: Squeeze out excess liquid from grated raw potatoes before mixing.
3. 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.

   💡 Proffstips: Dip the spoon in cold water between each dumpling to prevent sticking.
4. 4

   Simmer the raspeballer for 30-40 minutes, depending on their size, until they are cooked through.

   💡 Proffstips: Do not let the water boil vigorously, as this can cause the dumplings to break apart.
5. 5

   Remove the raspeballer with a slotted spoon and serve hot.

   💡 Proffstips: Slice one open to check for doneness; it should have a uniform consistency and color throughout.