Entree: Norway – Oslo & Eastern Norway – Raspeballer (Traditional Norwegian potato dumplings boiled and served with bacon and butter)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 35 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) potatoes, peeled and divided (about 1 lb/450 g for boiling and mashing, 1 lb/450 g for grating)
- 1 cup (120 g) barley flour
- 1/2 cup (60 g) all-purpose flour, plus more if needed to adjust texture
- 1 tsp (6 g) salt, plus more for boiling water
- 1/4 tsp (1 g) ground black pepper
- 8 oz (225 g) smoked or unsmoked bacon, diced
- 2 tbsp (30 ml) butter
- 4 cups (960 ml) water for boiling (plus more for the pot)
- 1 lb (450 g) rutabaga or carrots, peeled and cut into chunks for serving (optional)
- Fresh chopped parsley for garnish (optional)

Instructions

1. Place 1 lb (450 g) of the peeled potatoes in a pot, cover with cold salted water, and boil until tender, about 15–20 minutes. Drain and mash finely; set aside to cool slightly.
2. While those potatoes boil, grate the remaining 1 lb (450 g) raw peeled potatoes on the coarse side of a grater. Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out excess liquid; reserve 1/4 cup (60 ml) of the potato liquid if desired for binding.
3. In a large bowl, combine the mashed potatoes and the squeezed grated potatoes. Stir in the barley flour, 1/2 cup (60 g) all-purpose flour, 1 tsp (6 g) salt, and 1/4 tsp (1 g) pepper. If the mixture is too loose to shape, add up to 2–4 tbsp (30–60 g) more all-purpose flour until it forms a soft but holdable dough.
4. With wet hands, shape the dough into 12 even dumplings (about 2–3 in / 5–7.5 cm diameter). If desired, press a small cube of cooked salted pork or extra bacon into the center of each dumpling before sealing.
5. Bring a large pot of salted water to a gentle boil. Carefully add the dumplings (do not overcrowd), reduce to a simmer, and cook for 20–30 minutes until the dumplings are cooked through and firm. If using, add rutabaga or carrots to the same pot during the last 20 minutes to cook them alongside.
6. Meanwhile, in a skillet over medium heat, sauté the diced bacon until crisp. Remove bacon and set aside, reserving the rendered fat. Add 2 tbsp (30 ml) butter to the skillet and warm.
7. Remove the raspeballer with a slotted spoon, drain briefly, and place on a platter. Top with the crisp bacon, drizzle with melted butter and reserved bacon fat, and garnish with chopped parsley. Serve with boiled rutabaga or carrots and a side of lingonberry jam or mustard if desired.