Potato Dumplings From Norway Or Potet Klub Recipe

Directions:

1. Boil the ham shank until done (when meat is loose on bone). Remove it from the liquid and let it cool.
2. Save the liquid and skim any fat from the surface.
3. Remove the meat and some of the fat from the bone and put it through a grinder with the potatoes.
4. Add the whole wheat and all-purpose flours, baking powder, and salt and pepper.
5. Be sure there's enough flour to make a stiff dough.
6. Using your hands, gently roll the mixture into dumplings.
7. Drop them into the ham liquid, and cook at a slow boil until done (about 35 - 45 minutes).
8. Serve the dumplings with butter or gravy on top.
9. They are also good with some gooseberry preserves/jam on the side.