Potato dumplings

Potato dumplings
Potato dumplings


If you are not fond of mashed swede, you can only boil the swede and carrot.


Place the meat in plenty of unsalted water and bring back to the boil. Skim off and simmer gently on low heat for about 1 hour, or until the meat falls off the bone. Grate the potatoes and add the flour, salt and pepper. Shape the mixture into large balls, slightly smaller than tennis balls. Simmer gently in the stock from the meat, for about 40 mins. Peel the swede and carrots and cut into pieces. Cook until tender in lightly salted water. Drain off the water and mash the vegetables. Stir in the cream and butter and season to taste with salt and pepper.


Potato dumplings:

  • 1 kg raw potato
  • 375 g  cooked potatoes
  • about 375 g barley flour
  • about 60 g flour
  • ½ dsp salt


Mashed swede:

  • 750 g swede
  • 2 carrots
  • about 1 dl cream
  • about 4 dsp butter
  • Salt and pepper


Mashed swede and salt meat

Potato dumplings from Gamlastovo Gardsrestaurant in Hardanger

(serves 6)

From: Norway