Potato Ham Dumplings With Brussels Sprouts Klubb Recipes

Steps:

• Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
• Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
• Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.

Steps:

• Boil and mash potatoes. Add salt and cornstarch to thicken. Mix the onion with the beef, add salt and pepper and saute. Strain the juice from the saute. Form potatoes into balls. Stuff potatoes with meat so the potato is half full. Wrap the dumplings and brush them with egg yolk. Sprinkle non-flavored bread crumbs over the dumplings and bake them in a preheated 480 degree oven for 15 minutes or until they brown.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
• In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
• Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

Steps:

• In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to 1 side of the skillet; brown potatoes in drippings until tender. Sprinkle potatoes with parsley.