Raspeballer (Norwegian Potato Dumplings)

Instructions

1- Raspeballer & (Optional) Salted Meat ▢ If you're making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone.

2- Remove the pork and save the broth to cook the raspeballer.

3- ▢ Boil the boiled potatoes and peel once cooled.

4- Also peel the raw potatoes, and then grate them or run them through a food processor.

5- Use a paper towel to remove some of the moisture from the grated potatoes.

6- ▢ Mash the boiled potatoes in a potato ricer or with a masher.

7- Make sure there are no lumps.

8- Add the grated raw potatoes to the mashed potatoes in a large mixing bowl and stir together.

9- Add the barley flour, all purpose flour, and salt and mix together with your hands until the mixture is fully blended.

10- ▢ You can cook the raspeballer in either vegetable or beef broth, or if you're making pork knuckle, cook them in the broth from the pork knuckle.

11- Bring the broth to a very light simmer – you don't want it to fully boil because then the raspeballer might break apart.

12- ▢ Use a tablespoon dipped in cold water to shape each raspeball in your hand.

13- Try to make them as smooth as possible and then gently drop them into the simmering broth.

14- Dip the tablespoon in a bowl of cold water between each raspeball.

15- ▢ Let the raspeballer simmer for about 30 minutes.

16- If you're making smoked sausage, you can heat the sausage in the same pot with the raspeballer.

17- Top with fresh chopped parsley.

18- Mashed Rutabaga ▢ Peel the rutabaga and carrots and cut into small pieces.

19- Boil in water for about 30 minutes, or until tender.

20- Then drain the water, add the cream/milk, butter and nutmeg and mash until smooth.

21- ▢ Serve alongside the raspeballer and meat.