Entree: Norway – Western Fjords – Raspeballer (Traditional Norwegian potato dumplings typically boiled and served with salted pork and butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (908 g) starchy potatoes, peeled, boiled until tender and mashed
- 1 lb (454 g) raw potatoes, peeled and very finely grated
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp (5 g) fine sea salt, plus more for cooking water
- 1/4 tsp (1 g) ground white pepper
- 1 large egg, approx. 1 3/4 oz (50 g)
- 8 oz (225 g) salted pork belly or cured side pork, cut into 1/2-inch (1 cm) pieces
- 8 slices bacon, approx. 6 oz (170 g), chopped
- 4 tbsp (60 g) unsalted butter
- 2 cups (480 ml) water or light vegetable/chicken broth for simmering
- 1 lb (450 g) carrots, peeled and cut into chunks (optional, for serving)
- Fresh parsley for garnish (optional)

Show original ingredient measurements

- 2 lb (908 g) starchy potatoes, peeled, boiled until tender and mashed
- 1 lb (454 g) raw potatoes, peeled and very finely grated
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp (5 g) fine sea salt, plus more for cooking water
- 1/4 tsp (1 g) ground white pepper
- 1 large egg, approx. 50 g
- 8 oz (225 g) salted pork belly or cured side pork, cut into 1/2-inch (1 cm) pieces
- 8 slices bacon, approx. 6 oz (170 g), chopped
- 4 tbsp (60 g) unsalted butter
- 2 cups (480 ml) water or light vegetable/chicken broth for simmering
- 1 lb (450 g) carrots, peeled and cut into chunks (optional, for serving)
- Fresh parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare potatoes: boil starchy potatoes until tender, drain and mash while hot; press grated raw potatoes in a cloth to remove excess moisture and then mix with mashed potatoes in a large bowl.
2. Add flour, salt, white pepper, and egg to the potato mixture; stir until a cohesive, slightly sticky dough forms. Adjust with a teaspoon more flour if dough is overly wet.
3. Shape dough into balls about the size of a small apple (roughly 2.5–3 in (6–7.5 cm)). You should get 10–12 dumplings.
4. In a wide pot, bring 2 cups (480 ml) water or light stock to a gentle simmer with a pinch of salt; add the salted pork belly pieces and simmer 10 minutes to release flavor.
5. Gently add dumplings to the simmering pot in batches, keeping the heat at a low simmer so the surface does not break. Cook dumplings 20–25 minutes until cooked through and firm; high-starch potatoes should not boil vigorously.
6. While dumplings cook, fry chopped bacon in a skillet until crisp; remove and keep warm. Melt butter in the same skillet and briefly brown to develop a nutty flavor.
7. If using, boil carrot chunks in a separate pot until tender, then drain.
8. Remove cooked dumplings with a slotted spoon, drain, and place on a platter. Spoon browned butter and crisp bacon over dumplings, add salted pork pieces, and serve with boiled carrots and chopped parsley.
9. Serve hot; traditional accompaniments include lingonberry jam or melted butter and a coarse salt to taste.

1. Prepare potatoes: boil starchy potatoes until tender, drain and mash while hot; press grated raw potatoes in a cloth to remove excess moisture and then mix with mashed potatoes in a large bowl.
2. Add flour, salt, white pepper, and egg to the potato mixture; stir until a cohesive, slightly sticky dough forms. Adjust with a teaspoon more flour if dough is overly wet.
3. Shape dough into balls about the size of a small apple (roughly 2.5–3 in / 6–7.5 cm). You should get 10–12 dumplings.
4. In a wide pot, bring 2 cups (480 ml) water or light stock to a gentle simmer with a pinch of salt; add the salted pork belly pieces and simmer 10 minutes to release flavor.
5. Gently add dumplings to the simmering pot in batches, keeping the heat at a low simmer so the surface does not break. Cook dumplings 20–25 minutes until cooked through and firm; high-starch potatoes should not boil vigorously.
6. While dumplings cook, fry chopped bacon in a skillet until crisp; remove and keep warm. Melt butter in the same skillet and briefly brown to develop a nutty flavor.
7. If using, boil carrot chunks in a separate pot until tender, then drain.
8. Remove cooked dumplings with a slotted spoon, drain, and place on a platter. Spoon browned butter and crisp bacon over dumplings, add salted pork pieces, and serve with boiled carrots and chopped parsley.
9. Serve hot; traditional accompaniments include lingonberry jam or melted butter and a coarse salt to taste.