Raspeball
Raspeball is a potato dumpling, a traditional Norwegian dish. It consists of grated potatoes, salt and various kinds of flour, and is in many recipes also filled with bits of salted lamb or pork. They are often served with bacon, sausages, melted butter and/or mashed or cooked rutabaga, and, in some parts of the country, with sour cream, sugar or syrup.
This traditional dish has many different names and slight variations (such as komle, klubb and kompe) depending on where in Norway the recipe is from. They are quite closely related to the Lithuanian cepelinai, the Canadian Poutine râpée and the potato dumplings known as Klöße in Germany and Austria.
Some recipes
Raspeballer
- 2 cold cooked potatoes
- 6 raw potatoes
- 2 dl. barley flour
- 1/2 dl. wheat flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
Cooked in lightly salted water with stock.
Komle from Jæren
- 1 kg raw potatoes
- 3 dl. barley flour (adjust to get a suitable consistency of the dough)
- 1 dl. wheat flour
- 1 tsp. salt
Cooked in lightly salted water
Klubb from Nordfjord
- 0.5 kg cooked potatoes
- 1 kg raw potatoes
- 1 small tsp. salt
- 7 tbs. wheat flour
- 5 dl. barley flour (adjust to get a suitable consistency of the dough)
Cooked in water, optionally with some stock in it.
Potato balls
- 12 medium sized raw potatoes
- 3 medium sized cooked potatoes
- 1/2-1 1/2 tsp. salt
- 3 dl. barley flour
- Wheat flour until you have a suitable consistency
Cooked in lightly salted water with stock.
Preparation
Heat up enough of whatever liquid the recipe calls for to cover the balls in a sizeable pan. Grate the raw potatoes and mix it all into a dough. Make the dough into balls about the size of a fist, using a wet tablespoon and your hand, with meat cut into small cubes put in the middle if you choose to add that. Heat them in the water for 25-40 minutes depending on their size. Do not let the water boil.
References
http://www.contrazt.no/komlamed/oppskrifter.html (in Norwegian).