Norwegian Potato Dumplings with Salted Pork and Brown Butter

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Raspeballer are classic Norwegian potato dumplings from the western coast, made by binding grated raw potatoes with flour and cooked potato, then simmering them until tender. They are traditionally served with tender salt-cured pork and a glossy brown butter sauce for a hearty Sunday supper.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 32 gFat
• 14 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 3 gSugar
• 30 gProtein
• 1280 mgSodium
• 1120 mgPotassium
• 70 mgCalcium
• 3.8 mgIron
• 22 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the potato dumplings

• 2 lb (900 g) russet potatoes, peeled
• 8 oz (225 g) cooked and mashed Yukon Gold potatoes, cooled
• 3/4 cup (95 g) all-purpose flour
• 1 tsp fine sea salt
• 1/2 tsp ground white pepper
• 1 large egg, lightly beaten

For the salted pork and sauce

• 1 lb (450 g) salt-cured pork belly, rind removed
• 1 small yellow onion, quartered
• 1 bay leaf
• 6 whole black peppercorns
• 5 tbsp (70 g) unsalted butter
• 2 tbsp chopped fresh chives or flat-leaf parsley
• Coarse salt, for the boiling water

Directions

1. Place the salt-cured pork belly in a large pot, cover with cold water, and soak for 4-6 hours (or overnight) to remove excess salt; drain. Refill the pot with fresh water, add the onion, bay leaf, and peppercorns, and simmer the pork gently for 1 hour 15 minutes, or until fork-tender. Drain and reserve 1/2 cup of the cooking liquid.
2. While the pork simmers, finely grate the raw russet potatoes using a box grater. Wrap the grated potato in a clean kitchen towel and squeeze firmly over the sink to extract as much liquid as possible; you should get about 1/2 cup of starchy juice.
3. In a large bowl, combine the squeezed raw potatoes with the mashed cooked potatoes, flour, salt, white pepper, and beaten egg. Mix with your hands until a soft, slightly sticky dough forms. If the mixture feels wet, add flour 1 tablespoon at a time.
4. Bring a wide pot of generously salted water to a gentle boil. With wet hands, shape the dough into 12 oval balls, about the size of a small fist, smoothing any cracks. Lower the dumplings into the water in a single layer.
5. Simmer the dumplings gently for 20-25 minutes, turning once, until they float, feel firm, and a skewer slides in without resistance. Lift them out with a slotted spoon and keep warm in a covered bowl.
6. Cut the cooked pork belly into 1/2-inch dice. Melt the butter in a skillet over medium heat and cook until it turns deep golden brown with a nutty aroma, about 4 minutes, swirling often. Add the diced pork and a splash of the reserved cooking liquid; simmer for 2 minutes to coat.
7. Slice a small slit in the top of each dumpling and arrange 3 per plate. Spoon the browned pork and butter sauce generously over them, scatter with chives, and serve immediately with extra cooking liquid on the side.

Cook’s Notes

• Soak the salt pork overnight if you can; this is the difference between pleasantly seasoned and mouth-puckeringly salty dumplings.
• Squeezing the raw potato thoroughly is the most important step, otherwise the dumplings will fall apart in the water.
• Serve with a small bowl of the pork cooking liquid on the side, called 'kraft,' which Norwegians often spoon over the dumplings like a light broth.
• Leftover dumplings can be sliced and pan-fried in butter the next day for a crisp golden crust, almost like rösti.
• Raspeballer freeze well before cooking: shape the balls, freeze on a tray, then bag them and boil straight from frozen, adding 5 extra minutes.

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