Potato Dumplings or Kumla

• 1 ham shank or leftover ham with bone
• 4 cups grated raw potato
• 2 cups flour
• 1 tsp baking powder
• 1 tsp salt

Instructions

1. Cook ham shank in boiling water until it falls from the bones, 2-3 hours. You can remove ham at this point to make more room for the dumplings.
2. Mix remaining ingredients with your hands.
3. When mixed until well combined, clean off your hands and keep wet while making dumplings, about the size of a walnut, packing firmly.
4. Drop them in the boiling broth and cook gently for 45 minutes to 1 hour.
5. Stir occasionally to prevent dumplings from sticking to bottom of kettle.
6. Remove dumplings from broth and serve with the cut-up ham.
7. To reheat leftovers: Keep leftovers in the broth and reheat that way. Can also remove them from the broth, slice and fry them in butter.