Raspeballer (Norwegian Potato Dumplings)

Steps

1. 1
   Step 1:

   If making pork knuckle, cook it in simmering water for about 3 hours, until the meat falls from the bone.

   3 h
2. 2
   Step 2:

   Remove the pork from the water and save the broth for cooking the raspeballer.

3. 3
   Step 3:

   Boil the potatoes, then peel them once cooled.

4. 4
   Step 4:

   Peel the raw red potatoes and grate them or process them in a food processor.

5. 5
   Step 5:

   Use a paper towel to remove some moisture from the grated potatoes.

6. 6
   Step 6:

   Mash the boiled potatoes with a potato ricer or masher until no lumps remain.

7. 7
   Step 7:

   Add the grated raw potatoes to the mashed potatoes in a large mixing bowl and stir to combine.

8. 8
   Step 8:

   Add the flour, all-purpose flour, and salt, then mix with your hands until fully blended.

9. 9
   Step 9:

   Bring vegetable or beef broth, or the reserved pork-knuckle broth, to a very light simmer; do not let it fully boil, or the raspeballer may break apart.

10. 10
    Step 10:

    Dip a tablespoon in cold water and use it to shape each raspeball in your hand, making each one as smooth as possible.

11. 11
    Step 11:

    Gently drop the shaped raspeballer into the simmering broth, dipping the tablespoon in cold water between each dumpling.

12. 12
    Step 12:

    Simmer the raspeballer for about 30 minutes.

    30 min
13. 13
    Step 13:

    If using smoked sausage, heat it in the same pot with the raspeballer.

14. 14
    Step 14:

    Top the raspeballer with freshly chopped parsley.

15. 15
    Step 15:

    Peel the swede and carrots and cut them into small pieces.

16. 16
    Step 16:

    Boil the swede and carrots in water for about 30 minutes, or until tender.

    30 min
17. 17
    Step 17:

    Drain the vegetables and add the cream, butter, and nutmeg.

18. 18
    Step 18:

    Mash until smooth.

19. 19
    Step 19:

    Serve the mashed swede and carrots alongside the raspeballer and meat.