Norwegian Potato Dumplings
Norwegian Potato Dumplings or Norsk Potetball and in some parts of Norway, Raspaball with sauted onions and bacon. (above)
Here is the recipe for Potetball, 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 for the flour and oatmeal.
Add flour and oatmeal gradually
This will make a medium soft batter.
Potato Dumpling Batter
Fill water into a large pot and bring it to a soft boil. Add 1 teaspoon salt. Fill a glass of cold water for dipping your spoon into between forming each dumpling. Form a round ball by using a tablespoon and your hand.
Potetball Cooking in the pot
Place the dumpling carefully into the softly boiling water. When they are all in the water, simmer for 30-35 minutes. Carefully stir the bottom with a long wooden spoon to prevent them from sticking to the bottom.
You will notice I call them both raspeball and raspaball, in some areas they call it just ball, all three ways are correct depending on where you are in Norway. Raspeball with Chopped Green Onions in the Batter
Potato Dumpling Dinner Served
Left-over dumplings are delicious. Saute onions until transparent and add the cut up dumplings. Let them saute until light brown. Enjoy.
Norsk Potetball tastes great with beef, pork or lamb roasts, ham, sausage, or boiled dinners.
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