Norwegian Raspeballer (Potato Dumplings)

Peel the potatoes.

Slice the potatoes into long thin shapes.

Get the flour and salt ready in a mixing bowl.

Boil ham hocks to create stock for cooking the dumplings.

Grind the peeled potatoes using an old-fashioned grinder, catching the moisture in a pan below.

Pour off excess water from the ground potatoes, leaving behind potato starch.

Add the ground potatoes to a bowl and sprinkle in some salt.

Gradually add flour to the potato mixture, mixing until the texture feels right, being careful not to add too much flour.

Form the potato mixture into dumplings, similar to making meatballs, but larger.

Drop the dumplings into the boiling water, ensuring the boil is not too vigorous to avoid breaking them apart.

Cook the dumplings until done, though the exact cooking time is not specified.

Serve the dumplings with sausage, ham, boiled carrots, and butter.

Equipment Needed

Dietary

Allergens