Raspeballer med BaconPotato Dumplings with Bacon
These rustic Norwegian potato dumplings are dense, filling, and made for cold-weather meals. They are simmered until tender and served with crisp bacon for a simple, satisfying finish.
Prep
35m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dumplings
- 1kgPotato (peeled and finely grated)
- 250gAll-Purpose Flour
- 12gSalt
Boiling
- 2lWater
Topping
- 200gBacon (chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Squeeze as much liquid as possible from the grated potato.
- 02
Mix the drained potato with the all-purpose flour and salt until a firm dough forms.
- 03
Bring the water to a gentle boil in a large pot.
- 04
Shape the dough into large dumplings with damp hands and lower them carefully into the simmering water.
- 05
Cook until the dumplings are firm and cooked through.
- 06
Fry the bacon until crisp.
- 07
Serve the dumplings hot with the crisp bacon spooned over.
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