Komla (Potato Dumplings in broth) - Mrs. Gust Stensland

Komla (Potato Dumplings)

Cook 2 lbs. of spare ribs or beef ribs until tender.
Salt to taste
1 qt. grated or fine ground raw potatoes
1 tsp soda
1 tsp salt
1 cup quick cooking oatmeal
2 cups white flour or more to make a stiff dough

Wet hands in cold water and form into dumplings. Drop into the boiling broth and cook 1 hour.
- - Mrs. Gust Stensland
Trinity Treasures, Trinity Lutheran Church, Blue Earth, MN 1966

Hints about Komla

1. Some people like to drink sour milk or buttermilk with komla.
2. Sour cream is also used with komla when eaten.
3. Butter is the most common thing used on komla.
4. 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.
5. 5-6 medium potatoes when grated should make about 2 cups grated raw potatoes.
6. A good menu to have with komla is:
   Fresh fruit salad
   Green beans
   Relish tray
   Cranberries
   Breads
   Sherbet dessert