How to make it

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

Reviews & Comments 3

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  • geckosophy 5 years ago
    We used to eat these growing up as children. We still make them for family get togethers. Our grandpa (from Norway) called them rasperballers! We fry bacon as our salty pork and eat it on the side. Using the bacon grease is excellent for frying the left overs Mmmmm....deeeelicious!
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    " It was excellent "
    momo_55grandma ate it and said...
    Great Dumpling thanks
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  • susan007 6 years ago
    I like the sound of this recipe...am I safe to say that a food processor will work the same as a grinder?
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