DISH RESEARCH · Main dish
Raspeball
Also known as: Klubb, Komle
Matprat’s raspeball dough mixes partly drained grated raw potatoes with cooked potatoes, barley flour, wheat flour and salt, then shapes and gently cooks the dumplings in selected salted water with offered small accompaniments.
About Raspeball
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Matprat identifies raspeball, klubb, komle and potetball as names for the same traditional potato dumpling. Its selected plain dough combines raw and cooked potatoes with barley flour, wheat flour and salt.
A large pot of lightly salted water is brought to a boil. Raw potatoes are peeled and grated, with a little of their liquid squeezed out before the cooked potatoes are grated or mashed and the two portions mixed with flour and salt.
A trial dumpling tests whether the dough is firm enough. A spoon shapes smooth balls and lowers them carefully into water kept just below boiling, with the spoon dipped in separate cold water between pieces.
The dumplings cook gently for thirty to forty minutes, depending on size. One is cut open to check that its colour and consistency are even throughout.
Matprat describes several ways to accompany raspeballer. The selected smaller serving suggestions offer sugar or syrup, crisp bacon and optional prepared brunost sauce around the potato dumplings.
Ingredients in Raspeball
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Barley Flourbinder
- Wheat flourbinder
- Saltseasoning
- Porkprotein
- Buttertopping
- Potatobase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.