NORWEGIAN POTATO DUMPLINGS OR KUMLA|
large ham shank, bacon or salt
5 c. raw potatoes, grated
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
4 to 5 c. flour
Cover meat with water and simmer in 6 quart kettle about
2 hours. Remove bone and add water to kettle so dumplings will
be covered. Heat. Mix together potatoes, salt, baking powder,
soda and flour. Drop into hot broth and cook slowly about 45
minutes. Serve hot. A little butter with each bite is good
and adds flavor.
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