Raspeballer / Komle (potato dumplings)

Name: Raspeballer / Komle (potato dumplings)
Cook time: 145 min
Total time: 145 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 1.2 kg Starchy Potatoes, peeled and finely grated; 300g Potatoes, boiled and mashed; 200g Barley Flour, byggmjøl; 50g All-purpose Flour; 2 tsp Salt, fine; 0.7 kg Salt-Cured Meat, rinsed and soaked 1–2 hours; 200g Bacon, diced, for topping; 1 kg Rutabaga, peeled and cubed; 300g Potatoes, peeled and cubed; 100ml Milk; 40g Butter; 1 tsp Salt; 1/4 tsp Pepper (Black); 4 Carrots, peeled and cut into chunks

Raspeballer (Komle) are rustic Norwegian potato dumplings—pillowy, comforting rounds made from a blend of grated starchy and mashed potatoes, cooked in a savory meat broth. They’re traditionally served with slices of salt‑cured meat, crisp bacon, and hearty mashed rutabaga and carrots for a warming, old‑country meal. Simple ingredients yield a deeply satisfying, homestyle dinner perfect for chilly days.

Raspeballer (Komle) are rustic Norwegian potato dumplings—pillowy, comforting rounds made from a blend of grated starchy and mashe... Show more

Traditional Scandinavian Recipe

Health Grade

B+ · Healthy

Time

2 hrs

Price

4,88 €

Calories

1249 kcal

high protein

low sugar

kid friendly

comfort food

Method

Soak the meat

Rinse the Salt-Cured Meat well under cold water, then cover it with fresh water and let it soak for 1–2 hours to pull out some of the salt. Keep it in the fridge or a cool spot while it soaks.

Prep the vegetables

Peel the Starchy Potatoes and grate them finely into a large bowl. Peel the Potatoes and split them into two batches: keep one batch whole for the dumpling mash and cut the other batch into chunks for the kålrabistappe. Peel the Rutabaga and cut it into even cubes, peel the Carrots into chunky pieces, and dice the Bacon.

Simmer the meat

Drain the soaking water, put the meat in a large pot, and cover it with fresh cold water. Bring it just to a gentle simmer, skim off any foam, and cook for 60–90 minutes until the meat is tender; add the carrot chunks for the last 15 minutes. Lift out the meat and carrots and keep the broth hot for the dumplings.

Boil the potatoes

While the meat simmers, put the potatoes you set aside for the dumpling mash in a small pot, cover with cold water, and simmer for 15–20 minutes until a knife slides through easily. Drain them well, mash them until smooth, and let the steam escape for a minute so the mash dries out a little.

Mix the dough

Squeeze the grated potatoes very dry in a clean towel or with your hands, then mix them with the mashed potatoes, Barley Flour, All-purpose Flour, and Salt. Stir until you have a soft, slightly sticky dough that holds together when you press it.

Cook the dumplings

With wet hands, shape the dough into 8 to 10 large dumplings and lower them gently into the reserved meat broth. Keep the broth at a bare simmer and cook for 25–30 minutes until the dumplings float and feel firm all the way through. If needed, top up with a splash of water so they have room to move around without sticking.

Make the kålrabistappe

While the dumplings are cooking, put the Rutabaga cubes and the remaining potatoes in a second pot, cover with water, and simmer for 20–25 minutes until both are very tender. Drain them well and let them steam dry for a minute, then mash in the Milk and Butter until creamy but still a little rustic. Season with a little salt and Pepper.

Crisp the bacon

Set a skillet over medium heat and fry the diced bacon, stirring now and then, until it is crisp and deeply golden, about 8–10 minutes. Let it drain briefly on paper towel if you want it extra crisp.

Serve everything

Lift the dumplings out of the broth and arrange them on warm plates with the meat cut into serving pieces and the carrots. Add a generous scoop of kålrabistappe beside them, scatter the bacon over the top, and spoon a little broth around the dumplings if you want the plate extra juicy. Serve right away while everything is hot.