Raspeball: Norwegian potato dumplings

Method

1. 1

   Grating the potatoes

   Grate the raw potatoes, then squeeze out any excess liquid.

   10 min
2. 2

   Mashing the cooked potatoes

   Mash the cooked potatoes and mix them into the grated potato.

   5 min
3. 3

   Kneading the dough

   Add the barley flour, plain flour and salt, then knead until smooth and even.

   5 min
4. 4

   Checking the texture

   Try a small piece of the dough; if it is too soft, add a little more flour.

   1 min
5. 5

   Shaping the dumplings

   Shape the dumplings with a spoon and carefully place them in the salted liquid.

   3 min
6. 6

   Cooking

   Keep the liquid just below boiling point, do not let it boil, and cook the dumplings for 30 to 40 minutes.

   35 min
7. 7

   Serving

   Serve with bacon, salted meat and butter and, if you like, cranberry jam.

   2 min