Raspeballer, also known as Komle or Klubb depending on the region, are a traditional Norwegian specialty made from grated potatoes. These dumplings, similar in texture to gnocchi, are often served as a main course with salt pork, sausages, or smoked bacon, and accompanied by vegetables. Originating in rural areas, this dish is a staple on Norwegian tables, where it is appreciated for its simplicity and hearty nature.
Ingredients
Preparation
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Prepare the potatoes: Finely grate the raw potatoes and place them in a clean tea towel. Squeeze firmly to remove excess water, then transfer the grated potatoes to a large bowl. Add the cooked mashed potatoes.
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To prepare the dumpling dough: Combine the rice flour, cornstarch, and salt. Mix well to form a smooth dough. If the mixture is too dry, add a little water or an egg for extra binding. The consistency should allow you to form compact dumplings.
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Shaping the Raspeballer: With slightly moistened hands, form balls the size of a golf ball. Place them on a plate, spacing them slightly apart.
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To cook the dumplings: Bring a large pot of salted water to a boil. Gently lower the dumplings into the boiling water and reduce the heat to medium-low. Cook for about 30 minutes, until the dumplings rise to the surface and are firm to the touch.
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Prepare the side dishes: While the dumplings are cooking, fry the pieces of salt pork or smoked bacon in a pan until crispy. You can also cook smoked sausages to serve with the Raspeballer.
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Serving: Raspeballer are best enjoyed hot, accompanied by crispy pork pieces or smoked sausages. Serve them with mashed swede or carrots for a complete meal.
Note
- For a more rustic version, some add a piece of salted meat directly inside the meatballs before cooking.
- Raspeballer can also be served with a melted butter sauce and fresh herbs to add a touch of freshness.
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