Komle (Norwegian Potato Dumplings)
Komle, also called raspeball, is a Norwegian dish of potato dumplings, often eaten along with sausages, boiled carrots and bacon.
Ingredients
- 2 kg potatoes, peeled
- 100 g flour
- 20 g (about 3–4 tsp) salt
- 150 g salted pork
- Lightly-salted beef stock
Steps
- Chop the potatoes in a food processor.
- Squeeze the potato mass to discard the water.
- Mix the potatoes with the flour, and let the dough rest for 10 minutes.
- Shape the dough into big round balls, and fill them with pieces of the salted pork.
- Boil the balls in beef stock for about 15–20 minutes.
More recipes with potatoes, flour, pork or broth or stock
Adapted from “Komle (Norwegian Potato Dumplings)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.