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Manda's Norwegian Potato Dumplings Raspeball Recipe

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This recipe for Manda's Norwegian Potato Dumplings Raspeball is from Larry's Scandinavian and Pioneer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 cups shredded raw potatoes
2 cups cold boiled potatoes ground or mashed
1 tablespoon finely minced chives
1-1/2 teaspoon salt
1 teaspoon freshly ground white pepper
Place in large mixing bowl and gradually add
2 cups oatmeal
2 cups unbleached flour

Directions:
Directions:
Place all ingredients in large
mixing bowl except flour and oatmeal.
Add flour and oatmeal gradually
This will make a medium soft batter.

Pour water into soup kettle and boil. Add 1 teaspoon salt. Form a round ball by using a tablespoon and your hand. Fill a glass of cold water for dipping your spoon into between forming each one.

Place them gently into softly boiling water. When all are in the water, simmer for 30-35 minutes. You may stir carefully with a long wooden spoon to prevent them from sticking to the bottom.

Norsk Potetball taste great with beef, pork or lamb roasts, ham, sausage, chicken or boiled dinners.

Saute leftovers in butter with onions. Serve with bacon or sausage - delicious.

 

 

 

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