Farmhouse Boil · Potato Dumpling
Raspeball (Komle)
Photo: Sberla_ / Wikimedia Commons · CC BY 2.0
This dumpling goes by a different name in nearly every valley of Western Norway — raspeball, komle, klubb, and ball all describe the same dish.
Grated raw potato is mixed with flour and a little barley or wheat, formed into large balls sometimes wrapped around a bit of salted pork, and boiled for over an hour. It's served with bacon, sausage, mashed rutabaga, and melted butter at farmers' markets and community halls.
Why it's made this way: The dumpling was built to stretch a small amount of meat into a full, filling meal using little more than potatoes, which grew reliably in Western Norway's damp climate.
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Part of World of Street Food — 690 dishes from 118 countries.
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