Raspeballer (Norwegian Potato Dumplings)

What you need

Ingredients

Measured for 5 servings.

• 1 pcs (approx. 100 g)Pork knuckle
• 1 pcs (approx. 70 g)Sausages
• 454 gPotatoes
• 908 gRed Potatoes
• 156.2 gFlour
• 16 gAll purpose flour
• 5 gSalt
• 4 pcs (approx. 40 g)Bouillon Cubes
• 1 gFreshly Chopped Parsley
• 1 pcs (approx. 100 g)Celeriac
• 2 pcs (approx. 160 g)Carrots
• 45 gCream

Make it

Method

1. 01

   Weigh and prepare all ingredients for Raspeballer (Norwegian Potato Dumplings): 1 pcs (approx. 100 g) Pork knuckle, 1 pcs (approx. 70 g) Sausages, 454 g Potatoes, 908 g Red Potatoes, 156.2 g Flour, 16 g All purpose flour, 5 g Salt, 4 pcs (approx. 40 g) Bouillon Cubes, 1 g Freshly Chopped Parsley, 1 pcs (approx. 100 g) Celeriac, 2 pcs (approx. 160 g) Carrots, 45 g Cream. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Shape the mixture containing Pork knuckle into even portions; warm a pan over medium heat and add the listed oil if included.

3. 03

   Cook the shaped pieces without crowding the pan for about 35 minutes, turning as needed, until coloured outside and fully hot and cooked within.

4. 04

   Divide Raspeballer (Norwegian Potato Dumplings) into 5 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.