Mom's Kumla Dumplings

Begin by placing the ham in a large soup pot, which should be at least 10 quart size. Next, pour in 16 to 20 cups of water to cover the ham completely. Bring the water to a rolling boil, then reduce the heat and let it simmer for about 2 hours. Remove the ham from the pot, and carefully skim off any foam that has formed on the surface of the broth. If necessary, add 1 teaspoon of salt to the broth to enhance its flavor.

Next, prepare the potatoes by placing them in a large bowl. Using your hands that are still relatively wet from washing, mix together the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon of salt to create a sticky dough. Combine these ingredients with the potatoes until they are well-coated.

Now, bring the ham stock to a full, rolling boil. Place a bowl of water nearby in case your hands get dry while handling the dough. Using your still-wet hands, pinch off about 2/3 cup of the dough and press a piece of bacon into its center. Roll the dough into a ball approximately 2 1/2 inches in diameter, and then gently slide it into the boiling broth along one side of the pot. To avoid splashing the hot broth, do not drop the dumplings into its center. Repeat this process with the remaining dough and the bowl of water, keeping your hands wet to prevent them from drying out. Continue adding the dumplings to the broth until all of them have been added.

Cover the pot and let it simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to carefully lift any stuck dumplings from the bottom of the pot. Cover the pot again and let it simmer for another 1 hour, at which point the dumplings will float to the top of the broth.

Finally, use a slotted spoon to gently lift the dumplings from the broth and place them in a bowl. Stack them neatly before serving, sprinkling with salt and pepper to taste.