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Raspeballer

Name: Raspeballer
Total time: 90 min
Yield: Serves 4
Cuisine: Norway
Ingredients: 800g Potato; 150g All-purpose flour; 50g (ground) Barley; 1 tsp Salt; 200g (in one piece) Bacon; 4 Sausage; 40g Butter; 2 Turnip

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Big dumplings of grated potato boiled and served with salted meat and butter — a regional dish of western Norway.

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📖 The Story Behind This Dish

Raspeballer (also called komle) are a regional dish of western Norway: grated raw potato is mixed with barley flour and other flours, shaped into big dumplings, and boiled with salted meat or sausage. The name varies by region, and some areas customarily eat them on Thursdays. They're served with melted butter, swede purée, and bacon.

🌆 Where it's eaten: On a Thursday in western Norway, fist-sized dumplings line a farmhouse table, drenched in melted butter and salted meat.

🥕 Ingredients (serves 4)

Potato 800g
All-purpose flour 150g
Barley 50g (ground)
Salt 1 tsp
Bacon 200g (in one piece)
Sausage 4
Butter 40g
Turnip 2

👩‍🍳 Instructions

Peel and grate the potatoes and lightly squeeze out the liquid.
Add the flour, barley flour, and salt and bring together (firm enough not to stick to your hands).
With wet hands, shape into fist-sized dumplings.
Bring a big pot of water to a boil, add the bacon block and sausages, gently add the dumplings, and simmer on low for 40 minutes.
Boil and mash the turnip into a purée.
Plate the dumplings and meat, pour over melted butter, and serve with the turnip purée.

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