Raspeballer (Norwegian Potato Dumplings)
100 min 4 servingsHard
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Ingredients
4 servings, as in the recipe
Original recipe, as written
Instructions
Grate the raw potatoes finely. Squeeze out some water.
Mash the boiled potatoes and mix with raw potatoes.
Add flour and salt. Work into a loose dough.
Form large balls (about the size of a tennis ball) around a piece of cooked meat (optional).
Simmer in broth for 45-60 minutes.
Serve with salted meat, vossakorv sausage, and mashed rutabaga.
