Potetball (also known as ball, klubb, kumle, komle, kompe, raspeball) is a traditional
Norwegian potato
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern Unit ...
dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...
.
A similar
German
German(s) may refer to:
* Germany (of or related to)
**Germania (historical use)
* Germans, citizens of Germany, people of German ancestry, or native speakers of the German language
** For citizens of Germany, see also German nationality law
**Ger ...
dish is called '' Kartoffelklöße''.
The main ingredient is peeled potatoes, which are grated or ground up and mixed with flour, usually Barley or wheat, to make the balls stick together. Depending on the proportion of potato pulp and different types of flour, the product will have a different taste and texture.
The dish is more common in the southern region (
Sørlandet
Southern Norway ( no, Sørlandet; lit. "The Southland") is the geographical List of regions of Norway, region (''landsdel'') along the Skagerrak coast of southern Norway. The region is an informal description since it does not have any govern ...
) where "kompe" is the most common name, western region (
Vestlandet
Western Norway ( nb, Vestlandet, Vest-Norge; nn, Vest-Noreg) is the region along the Atlantic coast of southern Norway. It consists of the counties Rogaland, Vestland, and Møre og Romsdal. The region has no official or political-administrative ...
) where the terms "raspeball", "komle", and "potetball" are the most used and middle region (
Trøndelag
Trøndelag (; sma, Trööndelage) is a county in the central part of Norway. It was created in 1687, then named Trondhjem County ( no, Trondhjems Amt); in 1804 the county was split into Nord-Trøndelag and Sør-Trøndelag by the King of Denmar ...
) where it is nearly always called "klubb". In Vestlandet, this dish is traditionally consumed on Thursdays, when it often makes an appearance as "dish of the day" at cafes and restaurants specializing in local cuisine, commonly known as "Komle-torsdag".
There are a great variety of regional variations to the dish and the condiments vary locally. They may include salted and boiled pork or lamb meat, bacon, sausages, melted butter, boiled carrots, mashed or cooked
rutabaga, sour cream,
kefir or
soured milk, cured meat,
brown cheese sauce and even boiled potatoes. A variety of raspeballer is the fiskeball (also called blandaball/blandetball), where minced fish, fresh or salted, is added to the potato dough.
See also
*
Kroppkaka
Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the ...
- Swedish boiled potato dumplings
*
Palt - Swedish meat-filled potato dumpling
*
Knödel
Knödel (; and ) or Klöße (; ) are boiled dumplings commonly found in Central European and East European cuisine. Central European countries in which their variant of ''Knödel'' is popular include Austria, Germany, Hungary, Poland, Romania, ...
- German potato dumplings commonly found in Central European and East European cuisine
*
Cepelinai - Lithuanian dumplings made from grated and riced potatoes
*
References
{{Potato dishes
Norwegian cuisine
German cuisine
Swedish cuisine
Dumplings
Potato dishes