Norwegian Potato Dumplings

Norwegian potato dumplings (komle or raspeball)

  • Servings: 10 - 12
  • Difficulty: Easy
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This Scandinavian recipe produces potato dumplings Norwegian-style and they’re the perfect food to warm you up on a cold day.


  • 500g of raw potato
  • 250g of potatoes (peeled and cooked)
  • 80g of barley flour (⅔ cup)
  • ½ tbsp of flour
  • 1 tsp of salt


  1. Mash the cooked potato (get it as lump-free as possible) and let it cool.
  2. Peel and grate the raw potato.
  3. Mix the grated potato and mashed potato in a bowl.
  4. Add in the flours and salt and keep mixing so it becomes a dough that is strong enough to hold its shape but not too firm.
  5. Fill a large pot with water and bring it to the boil (add 2 tsp of salt to the water).
  6. Form the dough into little round balls and place them in the pot — lower the heat and let them cook on a low simmer for roughly 30 minutes. Watch them closely so they don’t boil.
  7. Serve them up with your choice of meat. They could go well with a nice lamb or pork roast, or smoked sausage and bacon, as well as some mashed swede.

Background: Norwegian potato dumplings

Norwegian potato dumplings hold a place of national pride in Norway where the dumplings are a staple all throughout the country. They’re particularly popular in the south, west and middle of Norway.

The main ingredient in the dish is potato, which you’ll notice reoccurring all throughout Norwegian recipes. That’s because the potato is a hardy vegetable that can grow in the harshest of climates.

Interesting fact — during the Napoleonic Wars, Norway was blocked off from Denmark (its main grain trade partner) so they turned to the potato as a replacement. 

Komle are known by a variety of different names, depending on where you are in Norway. You might see them referred to as ‘klubber’, ‘raspeboller’, or just ‘boller’. Each region put their own spin on the recipe too — some include bits of salted lamb or pork inside the dumpling.

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