Komle, also called raspeball, is a Norwegian dish of potato dumplings, often eaten along with sausages, boiled carrots and bacon.
Ingredients
- 2 kg potatoes, peeled
- 100 g flour
- 20 g (about 3–4 tsp) salt
- 150 g salted pork
- Lightly-salted beef stock
Procedure
- Chop the potatoes in a food processor.
- Squeeze the potato mass to discard the water.
- Mix the potatoes with the flour, and let the dough rest for 10 minutes.
- Shape the dough into big round balls, and fill them with pieces of the salted pork.
- Boil the balls in beef stock for about 15–20 minutes.