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Norway / Bread
Wikibooks
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
ScaleNo serving count in the source — scale by factor
- potatoes, peeled2 kg
- flour100 g
- salt, about 3–4 tsp20 g
- salted pork150 g
- beef stock, lightly salted
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 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.
