Komla (Potato Dumplings in broth) - Mrs. Arling Thompson

Komla (Potato Dumplings)

Pork hocks, spare ribs or ham bone
2 cups grated ra potatoes (Russet)
1 1/2 cups flour

Boil meat in kettle* one hour.
Mixed grated potatoes and flour stirring until smooth. Spoon up a large tablespoon of klub** and drop into boiling water in which meat is boiling. Cook one hour longer stirring occasionally.
Whole onions and carrots may be added to have a complete meal.
-  - Mrs. Arling Thompson
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966

* pot
**klub = the dumplings

Hints about Komla

1. Always dip spoon in the broth each time before spooning up the potato mixture. It slides off much easier.
2. Some of the fat may be skimmed off the broth and added to the flour, potato mixture before boiling.
3. Some people like to drink sour milk or buttermilk with komla.
4. Sour cream is also used with komla when eaten.
5. Butter is the most common thing used on komla.
6. After grating th potatoes, let stand 2-3 minutes, then pour off the water. Russet potatoes are best because they are a drier potato. You will still have to pour off some whater, however.
7. 5-6 medium potatoes when grated should make about 2 cups grated raw potatoes.
8. A good menu to have with komla is:
   Fresh fruit salad
   Green beans
   Relish tray
   Cranberries
   Breads
   Sherbet dessert