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Picture of a plate of raspeball, sausage, sweed mash toppet with bacon served on an old wooden table in an old norwegian wooden hut.

Norwegian Potato Dumplings (Raspeball)

Raspeball is a traditional Norwegian dish and is often eaten on thursdays during the colder months of the year. Raspeball, also known in some areas as potato dumplings, klubb, ball, komle, kløbb, kumle, kompe, kumper, raspeboller, kløbber, kloter and raspekake. We have many names for the things we love. There are also many different recipes and ways to serve them.
The most common way is with saltet lamb meat or smoked sausage (vossakorv), swede mash, bacon, bacon fat, some syrup on the top and a glass of ‘surmelk’ or pilsner beer. ‘surmelk’ or sour milk is almost the same as kefir and cultured buttermilk.

If you like luberjack food, you should try this recipe.

This is how you make raspeball


1 kg shredded raw potatoes
750 g  potatoes, peeled, cooked, cooled, then mashed
3 dl barely flour
2 tsp salt
picture of many raspeball cooking


  1. Mix the shredded raw potatoes with the cold boiled mashed potatoes.
  2. Add the barely flour and 1 teaspoon of salt and mix.
  3. Put on large saucepan of water to boil and add 1 teaspoon salt.
  4. Form a round ball by using a tablespoon and your hand.
  5. Place them gently into softly boiling water and let it simmer for about 45 minutes.
  6. Serve the dumplings immediately.
a plate of raspeball, sweed mash and salted meat

4 thoughts on “Norwegian Potato Dumplings (Raspeball)

  1. I’ve never seen a Raspeball recipe that uses boiled and mashed potatoes before, I was taught by my mother to finely shred half of the potatoes and coarsely shred the other half. But I’m going to give this a try.

    Don’t forget to fry up salt pork with this dish, bacon is ok but not the same thing!

  2. My grandmother, born in Norway used only raw rasped potatoes that she then squeezed most liquid out through cheese cloth. Them mixed with flour and salt. When making the balls she put a few pieces of the salt pork inside and then boiled in water.

  3. I have used all those recipes and they are ok. On my last trip to Norway I purchased a few bags of komla flour, easy way to make komler. Just wondering if that’s available at your business?
    One kilo each bag.

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