Raspeball

Ingredients7

• starchy potatoes1.2 kg
• barley flour250 g
• salt2 tsp
• salted pork belly400 g
• rutabaga400 g
• butter40 g
• black pepper1/2 tsp

Method

1. Peel the potatoes. Boil one third until tender, then mash them and let them cool.
2. Grate the remaining raw potatoes on a fine grater and squeeze out as much liquid as possible.
3. Mix the grated potatoes with the mashed potatoes, barley flour, and salt until a firm dough forms.
4. Cut the salted pork belly into chunks and the rutabaga into large pieces.
5. Shape the dough into balls about the size of a tennis ball, pressing a piece of pork into the center of some if you like.
6. Bring a large pot of salted water to a boil with the remaining pork and the rutabaga.
7. Add the dumplings, return to a gentle simmer, and cook for about 45 minutes until firm in the center.
8. Serve the raspeball with the pork, rutabaga, melted butter, and pepper.