🇳🇴 How to Make Raspeballer

Craving Raspeballer? On FoodNeverComes the food never actually comes — so here's how to make real Raspeballer at home, in about 1 hr 45 min, with stuff you probably already have.

🛒 Ingredients

Tap ingredients to tick them off as you shop or cook ✔️

• 1kg raw potatoes, peeled
• 400g floury boiled potatoes, cold and mashed
• 150g barley flour
• 100g plain flour
• 2 tsp salt
• 200g salted lamb or cured pork belly, in chunks
• butter and boiled swede, to serve

👩‍🍳 Method

1. Grate the raw potatoes very finely, then squeeze them hard in a cloth over a bowl. Keep the liquid.
2. Let the squeezed liquid stand 10 minutes — a layer of white potato starch settles at the bottom. Pour off the grey water and scrape that starch back into the grated potato. Throwing it away is the classic mistake; it is what stops the dumplings disintegrating.
3. Mix in the cold mashed potato, both flours and the salt. The dough should be tacky and heavy, not smooth.
4. Bring a wide pot of salted water to a bare simmer with the salted meat already in it. Wet your hands, shape fist-sized dumplings around a piece of the meat, and lower them in.
5. Simmer very gently, uncovered, for 45 minutes. A rolling boil tears them apart — this is the whole difficulty of the dish and the reason it has a reputation.
6. Serve with butter melting into a split dumpling, boiled swede, and more of the salted meat. Leftovers are sliced and fried in butter the next day, which most Norwegians prefer to the first serving.