Raspeballer (Nordic Potato Dumplings with Bacon and Butter)
Why this recipe works
- Traditional texture: Grated raw potato and flour create the firm, dense dumpling texture that makes raspeballer distinct from lighter mashed-potato dumplings.
- Rich, satisfying finish: Crisp bacon and melting butter add salt, fat and warmth to the plain potato base.
- Reheats well: Cooked dumplings can be chilled or frozen, then reheated gently or sliced and pan-fried for another meal.
Get the most out of this recipe
Authenticity notes
- Nordic potato dumpling style: Raspeballer belong to a family of Nordic potato dumplings, typically valued for their hearty texture and simple, filling ingredients.
- Simmered, not fried: The dumplings are shaped from grated potato dough and cooked gently in water until set through.
- Bacon and butter: Crisp bacon and butter are the classic accompaniments in this version, bringing richness to the mild potato dumplings.
Ingredient notes
- Use floury potatoes: Russet potatoes work well because their starchy texture helps the dumplings bind and set.
- Drain the grated potato well: Pressing out excess liquid helps prevent a loose dough and keeps the dumplings from breaking apart in the pot.
- Bacon richness: Rendered bacon fat adds depth and saltiness; a leaner topping will give a lighter but less traditional finish.
Common mistakes
- Dough too wet: If the mixture feels loose, let the flour hydrate briefly and work the dough before shaping; it should be firm and cohesive.
- Boiling too hard: A rolling boil can knock the dumplings apart, so keep the water at a steady gentle simmer.
- Raw centre: Large dumplings need to cook through fully; cut one open to check there is no raw, floury centre before draining.
Make-ahead tips
- Freeze cooked dumplings: Cool the dumplings completely, wrap well, and freeze them after cooking rather than freezing the raw potato dough.
- Reheat gently: Warm chilled or frozen dumplings in gently simmering water until piping hot throughout, or slice and pan-fry until heated through.
- Good for leftovers: Cooked raspeballer keep well in the fridge, making them practical for preparing ahead and reheating later in the week.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes. Coarsely grate them into a bowl, then tip into a colander and press firmly to squeeze out as much liquid as you can.
- Bring a large pot of water to the boil and season it with 3 tsp of the fine sea salt. Keep it at a steady simmer while you shape the dumplings.
- Return the grated potatoes to the bowl and mix in the plain flour and remaining 1 tsp salt until you have a firm, cohesive dough. If it feels very wet, work it for 30 seconds to help the flour hydrate before shaping.
- With damp hands, shape the mixture into 8 large dumplings. Lower them into the simmering water, one at a time, so they do not stick to the base.
- Simmer gently for 35 to 40 minutes until the dumplings are cooked through and feel set and slightly springy. Lift one out and cut it open to check there is no raw floury centre, then drain the dumplings well.
- While the dumplings simmer, cook the bacon in a frying pan over medium heat until browned and the fat has rendered. Serve the raspeballer hot with the bacon and a knob of unsalted butter on each portion so it melts over the top.
Recipe notes
Tips
- Squeezing the grated potatoes well is key: too much liquid makes the dumplings heavy and can cause them to break up in the pot.
- Keep the water at a gentle simmer rather than a rolling boil so the dumplings hold their shape.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the dumplings are piping hot throughout and the bacon is thoroughly cooked.
Substitutions
- Replace Bacon with smoked turkey for a lighter, less fatty topping.
- Replace Unsalted butter with ghee for a slightly nuttier finish.
Storage
- Refrigerate up to 3 days
- Cool the dumplings completely, then refrigerate in a sealed container. Reheat in gently simmering water for 8 to 10 minutes until piping hot, or pan-fry slices in a little of the bacon fat until warmed through; freeze dumplings well wrapped for up to 2 months and reheat from frozen in simmering water until hot throughout.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (35min active)
- Difficulty: Medium
- Cuisine: Nordic
-
Allergens:
Gluten Milk Wheat
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