Norwegian Potato Dumplings (Raspeballer)

Instructions

1. 1

   Prepare the pork knuckle

   1 min

   Start by placing the pork knuckle in a large pot and cover it with water. Bring the water to a gentle simmer and allow it to cook for approximately 3 hours, or until the meat is tender and can be easily pulled away from the bone. Once cooked, set the knuckle aside and retain the broth for later use - this will enhance the flavor of your dumplings.

2. 2

   Prepare the potatoes

   8 min

   Begin by boiling the potatoes until they are fork-tender, which should take around 20 minutes. After boiling, let them cool slightly before peeling off the skin. For the raw potatoes, peel and then grate them finely, ensuring to squeeze out any excess moisture using a paper towel to prevent a soggy dough.

3. 3

   Mix the dough

   5 min

   In a large mixing bowl, mash the boiled potatoes until they achieve a smooth consistency. Add the grated raw potatoes, along with barley flour, all-purpose flour, and salt. Combine all the ingredients thoroughly until you have a cohesive dough that is not too sticky.

4. 4

   Cook the dumplings

   35 min

   In a separate pot, bring your reserved broth to a gentle simmer over medium heat. To shape the dumplings, wet a tablespoon with cold water and scoop out a portion of the dough, smoothing it in your hands before gently dropping it into the simmering broth. This technique helps to create a nice shape and prevents sticking.

5. 5

   Simmer the dumplings

   ~2 hr

   Allow the raspeballer to simmer in the broth for about 30 minutes, ensuring they are cooked through. If you are including sausages, add them to the pot during the last 10 minutes to warm them up without overcooking.

6. 6

   Prepare the mashed rutabaga

   43 min

   While the dumplings are cooking, peel and chop the rutabaga and carrots into uniform pieces. Boil them in a pot for about 30 minutes until they are tender enough to mash. Once drained, mash the vegetables together with cream, butter, and a sprinkle of nutmeg until you reach a creamy and smooth texture.

7. 7

   Serve

   1 min

   Once everything is ready, plate the raspeballer and top them with a sprinkle of freshly chopped parsley for color and flavor. Serve alongside the creamy mashed rutabaga and any meat you have prepared, such as the pork knuckle for a hearty meal.