Komle (Norwegian Potato Dumplings)
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
Ingredients for 7 servings (2.3 kg) · the original recipe
Method
- 1
Chop the potatoes in a food processor.
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.
Stovetop
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
Ratings and comments
0 votes · 0 comments. Rate it on its own, or add a comment for the next cook.
Made it? Sign in to rate it and leave a note for the next cook.