Raspeballer (Norwegian Potato Dumplings)

Name: Raspeballer (Norwegian Potato Dumplings)
Prep time: 40 min
Cook time: 3 h 30 min
Total time: 4 h 10 min
Yield: 6
Cuisine: Norwegian
Ingredients: 1 pcs Pork knuckle; 1 pcs Smoked sausage; 454 g Potatoes; 908 g Red potatoes; 300 g Wheat flour; 1 tsp Salt; 2 l Meat broth or water; 1 pinch Fresh chopped parsley; 1 pcs Rutabaga; 2 pcs Carrots; 60 ml Heavy cream; 50 g Butter; 1 tsp Nutmeg

A traditional Norwegian dish of tender potato dumplings filled with meat and simmered in broth. Served with butter, meat, and rutabaga purée.

Ingredients

1 pcs Pork knuckle
1 pcs Smoked sausage
454 g Potatoes
908 g Red potatoes
300 g Wheat flour
1 tsp Salt
2 l Meat broth or water
1 pinch Fresh chopped parsley
1 pcs Rutabaga
2 pcs Carrots
60 ml Heavy cream
50 g Butter
1 tsp Nutmeg

Instructions

If preparing the meat, place the pork knuckle in a pot of boiling salted water and simmer over medium heat for about 3 hours, until the meat separates from the bone. Remove the meat and reserve the broth — it will be needed for cooking the dumplings.
Cool the boiled potatoes, peel them, and mash through a potato ricer or on a board until smooth. Peel the raw potatoes, grate them on a fine grater or process through a food processor. Pat the grated potatoes dry with paper towels to remove excess moisture.
In a large bowl, combine the mashed potatoes, grated raw potatoes, flour, and salt. Mix with your hands until you achieve a uniform consistency, like malleable dough.
Bring the meat broth (or water with vegetable or meat broth) to a gentle simmer. Important: the broth must simmer very gently, otherwise the dumplings will fall apart. Dip a tablespoon in cold water, take a portion of dough, shape it into a smooth ball in your hand, and gently lower it into the broth. Continue with the next dumpling, rinsing the spoon in cold water each time.
Cook the dumplings for about 30 minutes. They are ready when they float to the surface. If using sausage, add it to the broth 10 minutes before the dumplings are done. Serve sprinkled with fresh parsley.
While the dumplings cook, prepare the side dish. Peel the rutabaga and carrots, cut into small pieces. Place in a pot of water and cook for 30 minutes until completely tender. Drain the water, add cream, butter, and nutmeg. Mash until you reach a smooth purée.
Serve the dumplings with boiled or smoked meat, rutabaga purée, and gravy made from the broth.