Kumla (Norwegian Potato Dumplings)

This is something that I grew up on.  Being Danish and Norwegian descendant, this was made quite often in our home.  I must say, though, that either you like it or you don’t.  It will grow on you if you eat it often.  Having leftovers is great also.  Cut them up in chunks and fry them in butter.  Yum!

• 5 cups raw finely shredded potatoes (I like red potatoes, russets are too starchy)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 to 5 cups all-purpose flour
• Ham bone, or whole ham with bone, or ham hocks (fully cooked)

Make broth with ham and water in a large pot until boiling.  Take ham out of broth to cool and serve alongside dumplings.

Mix all ingredients together in a large bowl.  Using a tablespoon or a cookie scoop drop dumplings into hot broth.  Cook slowly for 45 minutes.  Be careful stirring until they have cooked a while and have set or they might fall about.  I take a spoon and push them carefully down when they come to the top of the broth.

Serve with lots of butter.

Serves 4 to 6.

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