Potato Klubb (Norwegian Potato Dumplings)

In a bowl, combine the flour, 1/2 teaspoon of salt, baking powder, and pepper. In a separate large bowl, mix the potatoes and onions, then stir in the flour mixture until fully incorporated. Use floured hands to knead the dough until it resembles a firm bread dough. If the dough is too sticky, add extra flour as needed.

Take a piece of dough about the size of a tennis ball and wrap it around a cube of ham, ensuring the ham is completely encased. Repeat the process with the remaining dough and ham cubes. Set aside any leftover ham.

In a large pot, bring water to a boil with 2 teaspoons of salt and any leftover ham. Carefully drop the dumplings into the boiling water in batches, making sure they don’t stick to the bottom. Let them simmer for 45 minutes to 1 hour. Once cooked, remove the dumplings with a slotted spoon and drain on a plate. Serve hot with melted butter.