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Komle (Norwegian Potato Dumplings)

Komle, also called raspeball, is a Norwegian dish of potato dumplings, often eaten along with sausages, boiled carrots and bacon.

Source and licence

"Komle (Norwegian Potato Dumplings)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Komle_(Norwegian_Potato_Dumplings), revision 4512089), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Komle_(Norwegian_Potato_Dumplings)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4512089

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Norway. Associated with Norway by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Chop the potatoes in a food processor.
  2. Squeeze the potato mass to discard the water.
  3. Mix the potatoes with the flour, and let the dough rest for 10 minutes.
  4. Shape the dough into big round balls, and fill them with pieces of the salted pork.
  5. Boil the balls in beef stock for about 15–20 minutes.