Instructions

1. Place ham in large soup pot and cover with water.
2. Bring water to boil and then simmer for about 2 hours.
3. Remove ham and add salt to the broth.
4. Place potatoes in a large bowl; mix by hand with flour to create dough. (You can wear plastic gloves.) With wet hands, pinch off dough and wrap it around a square of ham, approximately 3/4" x 3/4".
5. Make balls the size of a peach.
6. Then bring ham stock to a rolling boil. Use a slotted spoon to lower kumla into the pot to avoid splashing.
7. Cover and simmer for about 15 minutes; then gently stir occasionally to prevent kumla from sticking to bottom or sides.
8. Cook kumla in ham juice for 1 to 1 1/2 hours. Kumla will surface as they cook.
9. Serve with butter and salt & pepper to taste.

Notes:

These potato dumplings with is a Norwegian delicacy, not to be used by those on a diet

On the Ham, yes use bone-in ham, adds flavor Use raw potatoes, they can be ground of grated; grinding is preferable but not required.

Mix potatoes by hand, can use plastic gloves to protect hands if desired.

No baking soda or eggs.

No dicing of ham, just a small square of ham approximately 3/4" x 3/4".