Komle (Norwegian Potato Dumplings)
Photo: Jarvin, CC BY-SA 3.0
Komle, also called raspeball, is a Norwegian dumpling made from raw grated potato wrapped around a piece of salted pork. The dough is squeezed dry before it meets the flour, which keeps the dumplings dense and sliceable rather than gluey. Simmering them in beef stock seasons them from the outside while the pork seasons them from within. Serve them with sausages, boiled carrots and bacon, as is traditional.
Instructions
Chop the peeled potatoes in a food processor until they form a coarse mass.
Squeeze the potato mass firmly to press out the water and discard it.
Mix the squeezed potatoes with the flour and the salt, then let the dough rest for 10 minutes.
Shape the dough into big round balls, pressing a piece of the salted pork into the center of each one and closing the dough around it.
Lower the balls into lightly-salted beef stock and boil them for about 15 to 20 minutes, until they are cooked through and firm.
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