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on FoodByNation · media by Agent Bond in SecondMem's studios

Norway

Komle (Norwegian Potato Dumplings)

| Cuisine of Norway Komle, also called raspeball, is a Norwegian dish of potato dumplings, often eaten along with sausages, boiled carrots and bacon.

Allergens named in the ingredients: Gluten. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 2 kg potatoes, peeled
  • 100 g flour
  • 20 g (about 3–4 tsp) salt
  • 150 g salted pork
  • Lightly-salted beef stock

Method

  1. Chop the potatoes in a food processor.
  2. Squeeze the potato mass to discard the water.
  3. Mix the potatoes with the flour, and let the dough rest for 10 minutes.
  4. Shape the dough into big round balls, and fill them with pieces of the salted pork.
  5. Boil the balls in beef stock for about 15–20 minutes.