Norwegian Potato Dumplings
Recipe from Cream of the West's "Cowboy Cookbook"
Author: Susan Moore
Recipe type: Main Dish
Serves: 4 servings
- 4 cups grated raw potatoes
- 1 cup flour
- Meaty ham bone
- 1 can chicken broth (optional)
- 1 tsp. salt
- 1 cup Cream of the West Roasted Wheat
- Cover the meaty ham bone with water. Simmer until tender. Remove from broth; remove meat from ham bone and set aside.
- Tase broth and adjust seasonings. The can of chicken broth can be added at this time if needed for a tastier broth.
- Mix potatoes, flour, Cream of the West Roasted Wheat cereal, and salt. Using your hands, shape the mixture into balls and carefully drop into gently boiling broth. Each dumpling should consist of approximately ⅓ cup of the potato mixture. If needed, add water to the broth to cover dumplings. Cover and simmer for about one hour. Dumplings are fragile when first dropped into the broth, so gently lift and stir dumplings after they have set up (this usually takes about 10-15 minutes). Stir and lift occasionally to prevent dumplings from sticking to the pan.
- Ten minutes before serving, add ham pieces to dumplings and broth. Serve dumplings with ham and broth in shallow soup bowls. This is a meal in itself if served with a fresh vegetable salad or side dish. Carrots, cooked in the broth along with the dumplings, are another way to add to this meal. Delicious!