Norwegian Potato Dumplings
This recipe is not only very delicious, but it is a great food to make in a large quantity and freeze. When you are in need of a great home-cooked meal, but do not have the time, this will be in the freezer waiting for you!
The equipment you will need for this recipe is a very large kettle and a grinder (if you are going to use fresh potatoes). If you do not have a grinder, you can shred the ingredients by hand.
(1) Boil your choice of pork in a large kettle for 1 hour. You will need approximately 3 1/2 gallons of water for the dumplings - so boil the pork in this, taking into consideration the release of steam if uncovered. While this is boiling:
(2) 20 raw potatoes per 1 raw onion - grate both ingredients and drain starchy juice from the potatoes before you mix in the onion. You will need some liquid so don’t squeeze juice out, only pour any excess. You can use potato flakes for the potatoes, just be sure to proportion them correctly.
(3) Season Mixture of onions and potatoes. Season very well will salt and about 3 times more pepper, 3TBL season-all, and 1 TBSP and 1 TSP of baking powder.
(4) Add water until you can form dough into rough balls about golf ball size. If you wet your hands quickly between each ball, they form very nicely. The balls will seem to sag, but that is okay, when they hit the boiling water, they will, for the most part, hold form.
(5) Add dumplings to low boiling water. Ensure you stir every few minutes to make sure the dumplings are not sticking to the bottom of the kettle. Cook for about an hour.
(6) The dumplings will form their own gravy and it will thicken over the hour of cooking time. Add celery salt, season-all and salt and pepper to gravy to taste.
You can now enjoy a wonderful meal and/or freeze dumplings and gravy. Portion 3-5 dumplings per adult per meal.