Kumle (Norwegian potato dumplings)
Serve them with butter and then slice the leftovers the next morning and pan fry them.
How to Make Kumle (Norwegian potato dumplings)
- Cook picnic ham in water for 2 to 2 1/2 hours in large soup pot. Remove and place on a cutting board to cool. Keep ham broth in pot on stove to boil.
- Peel potatoes and grind in a meat grinder. Also grind the onion. Combine potatoes, onion, salt and baking powder. Add flour until the consistency is firm. Drop a small ball into the boiling broth. If it doesn't come apart you've added enough flour.
- Dice cooled ham into small bits. Stir into potato mixture.
- Roll generous tablespoons of potato mixture into balls. Drop into boiling ham broth. Boil for 20 minutes.
- Serve with butter.