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Here is the recipe for Potetball, another traditional food of Norway. Ingredients
Preparation
![]() 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. ![]() 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. ![]() ![]() Norsk Potetball tastes great with beef, pork or lamb roasts, ham, sausage, or boiled dinners. All Rights Reserved
Go to Foods of Norway after Potato Dumplings
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