Raspeballer (Norwegian Potato Dumplings)

Pasos

1. 1

   If you're making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone. Remove the pork and save the broth to cook the raspeballer.

2. 2

   Boil the potatoes until tender, then peel once cooled. Peel the raw potatoes and grate them or process in a food processor. Use a paper towel to remove extra moisture from the grated potatoes.

3. 3

   Mash the boiled potatoes in a potato ricer or with a masher. Ensure there are no lumps. Add the grated raw potatoes to the mashed potatoes in a large mixing bowl and stir. Add the barley flour, all purpose flour, and salt and mix with your hands until fully blended.

4. 4

   You can cook the raspeballer in vegetable or beef broth, or in the pork broth if using pork knuckle. Bring the broth to a very light simmer to prevent the dumplings from breaking apart.

5. 5

   Shape each raspeball using a tablespoon dipped in cold water, then drop them gently into the simmering broth. Rinse the tablespoon in cold water between each raspeball.

6. 6

   Let the raspeballer simmer for about 30 minutes. If using smoked sausage, you can heat it in the same pot with the raspeballer. Top with chopped parsley.

7. 7

   Mashed rutabaga: Peel the rutabaga and carrots, cut into pieces, boil for about 30 minutes until tender. Drain, then add cream, butter and nutmeg and mash until smooth.

8. 8

   Serve the raspeballer with the mashed rutabaga and meat.