Norwegian Potato Dumplings
Above is a picture of Norwegian Potato Dumplings
or Norsk Potetball that we also in some parts of Norway call Raspeball.
Here is the recipe for
Potetball or Raspeball,
another traditional food of Norway:
4 cups shredded raw potatoes
2 cups cold boiled potatoes ground or mashed
1 tablespoon finely minced chives
1-1/2 teaspoon salt
1 teaspoon freshly ground white pepper
Place in large mixing bowl and gradually add
2 cups oatmeal
2 cups unbleached flour
Place all ingredients in large
mixing bowl except flour and oatmeal.
Add flour and oatmeal gradually
This will make a medium soft batter.
Norwegian Potato Dumpling Batter
Pour water into soup kettle and boil. Add 1 teaspoon salt. Form a round ball by using a tablespoon and your hand. Fill a glass of cold water for dipping your spoon into between forming each one.
Place them gently into softly boiling water. When all are in the water, simmer for 30-35 minutes. You may stir carefully with a long wooden spoon to prevent them from sticking to the bottom.
Norwegian Potato Dumpling Dinner Served
Norsk Potetball taste great with beef, pork or lamb roasts, ham, sausage, chicken or boiled dinners.
Saute leftovers in butter with onions. Serve with bacon or sausage - delicious.
Leftover Norwegian Potato Dumplings
Click here for more Norwegian Recipes.
How NOT to make potato dumplings HE-HE.
Go to Foods of Norway after Potato Dumplings
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