Raspeballer (Komle)

Name: Raspeballer (Komle)
Total time: 1 h 40 min
Cuisine: Norwegian
Ingredients: 600 g raw potatoes, peeled; 200 g cold boiled potatoes, mashed; 150 g barley flour; 50 g wheat flour; 1 tsp salt; 150 g salted pork or bacon, cubed; 2 litres mutton or ham broth; Boiled salted meat, vossakorv and mashed swede, to serve

Dense potato dumplings simmered with salted meat, served with rutabaga, butter and crisp bacon.

1 hr 40 minModerate

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Cultural Context & History

Known by a dozen names across the coast, the potato dumpling is so beloved that many workplaces still break for komle every Thursday. Grated raw potato binds with flour into a filling, frugal parcel.

Ingredients

600 g raw potatoes, peeled
200 g cold boiled potatoes, mashed
150 g barley flour367 kcal · 10 g protein · 1.7 g fat · 80 g carbs per 100 g
50 g wheat flour467 kcal · 6.7 g protein · 20 g fat · 66.7 g carbs per 100 g
1 tsp salt0 kcal · 0 g protein · 0 g fat · 1330 g carbs per 100 g
150 g salted pork or bacon, cubed
2 litres mutton or ham broth192 kcal · 14.1 g protein · 11.6 g fat · 7.4 g carbs per 100 g
Boiled salted meat, vossakorv and mashed swede, to serve298 kcal · 10.3 g protein · 26.3 g fat · 5 g carbs per 100 g

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

Recommended Tools

Box graterGrates the raw potato fine enough to bind the dough.
Muslin clothWrings the grated potato dry for a firm dough.
Large deep potHolds the broth to simmer the dumplings without crowding.

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Step-by-Step Instructions

1
Finely grate the raw potatoes and squeeze out as much water as you can through a clean cloth.
2
Work them together with the cold mashed potato, salt and both flours into a firm, workable dough.
3
With wet hands, shape into fist-sized balls, pressing a few cubes of pork into the centre of each.
4
Bring the broth to a boil, slip in the dumplings, then reduce the heat and simmer gently for 45 minutes until cooked through.
5
Lift out and serve with boiled salted meat, vossakorv and mashed swede.

Chef's Tip

Squeeze the grated potato really dry and shape without delay — raw potato weeps and darkens quickly, and a wet dough will slump apart in the pot.

Chef's Tip

Poach one test dumpling first: if it loosens in the broth, work a little more flour into the rest before shaping.

How this page was made

Written by: The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked: 2026-07-21 — “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context: Vestlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources: No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

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