Raspeballer (Norwegian Potato Dumplings)

What you need

Ingredients

Measured for 5 servings.

• 100 gCooked, boneless pork knuckle meat
• 70 gTurkey sausage
• 454 gPotatoes
• 908 gRed Potatoes
• 156.2 gPlain wheat flour
• 16 gAll purpose flour
• 5 gSalt
• 4 pcs (approx. 40 g)Low-sodium bouillon cubes
• 1 gFresh Parsley
• 1 pcs (approx. 100 g)Celeriac
• 2 pcs (approx. 160 g)Carrots
• 45 gCream
• 2000 mlWater

Make it

Method

1. 01

   Boil the 454 g potatoes in water until tender, about 15–20 minutes, then drain and mash without lumps. Peel and finely grate the 908 g raw red potatoes; squeeze out excess liquid in a clean towel. Dice the 100 g already-cooked boneless pork-knuckle meat and slice the 70 g turkey sausage; keep them separate from the dumpling dough.

2. 02

   Mix both potato portions with 156.2 g plain wheat flour, 16 g all-purpose flour and 5 g salt. Shape about 20 small dumplings with wet hands. Dissolve the four measured low-sodium bouillon cubes (40 g total) in the listed 2 litres of water and bring to a bare simmer; taste the broth before adding any more salt.

3. 03

   Lower the dumplings gently into the barely bubbling broth and cook about 30 minutes without a rolling boil, until firm and hot in the centre. Simmer the sliced turkey sausage in the broth for its packet cooking time, checking that poultry sausage reaches 74°C; warm the fully cooked pork meat through separately in a little broth.

4. 04

   While the dumplings simmer, dice 100 g celeriac and 160 g carrots and boil in water until soft, roughly 20–25 minutes. Drain and mash with 45 g cream. Divide dumplings, hot meat, sausage and mash into 5 portions and finish with 1 g chopped parsley.