The art of making potato dumplings

It was an interesting weekend to say the least.
After eating something I probably should not have I ended up with my mouth getting all infected where I had my wisdom teeth out three weeks prior.
I should have known better to eat shelled sunflower seeds... but they tasted so godd.
By Sunday my mouth was a mess.... I won’t go into the gross details... needless to say I am back on antibiotics and hoping for the best.
Sunday I ventured out to Clementson, MN. to learn how to make potato dumplings.
I am not sure if they are a Norwegian, Swedish or Danish food. But the lady that has treated me and a whole bunch of us on a regular basis, “Auntie Max”, is a pro at them. She said she learned from her mother and makes them from memory.
30lbs. of potatoes were peeled and then shredded in a food processor.

They were then mixed with flour, baking powder and salt.
The dough, if that is what you would call it, is then flattened on flour covered plate and a dimple is made in the top. It is there we put ham in some and different kinds of sausage in the others. They are then rolled up in a ball that kind of resembles the potato before it was cut up.
They have to be boiled in specially seasoned water (on low boil) for at least an hour.
Once they are done they are eaten with butter (Max says it has to be real butter... NO margerine!) and salt and pepper. Boy are they good! They say they are even better fried up the next day... have not tried that yet. It sure was fun to learn and to eat (too much of course... but what the heck, they only get made once or twice a year). Thanks Max!
–Until then, Ken