Raspeballer potato dumplings are a Norwegian food tradition that go well with salted mutton, sausage and bacon. Easy to like, easy to make. 206g makes 6-8 dumplings
Ingredients: potato 57%, barley flour, potato starch, wheat flour, salt, rapeseed oil, emulsifier (monoglyceride), antioxidant (sodium diphosphate, ascorbyl palmitate, sodium disulfite), spices.
Preparation: 1. Mix the contents of the bag with 300ml cold water and let swell for 10 minutes. 2. Form the dumplings (6-8 pcs.) and put them in 1L boiling stock 3. Simmer for 30 minutes.
Best before date: 03/06/2026. A ‘Best Before’ date refers to the quality of the food. This date gives you an idea of when the food should be eaten if you want to eat it at its best quality. After the ‘Best Before’ date it is likely that the quality of the product may begin to change. It isn’t a safety issue and food can still be sold by shops beyond its ‘Best Before’ date as long as it’s still fit to eat.
