I have posted my father's aunt's recipe before: http://troublealwayshasadoor.blogspot.com/2006/02/grace-has-been-graced.html
But since I was making this dish for my Dad's Birthday, I decided to measure all the ingredients and put the recipe down here for you (and Tee http://spiltmilk.blogspot.com) exactly the way my Grandmother taught me. She no longer is able to cook so I am glad I took the time to learn and therefore carry on the tradition for my children and future grandchildren.
Coumpa or Klub (Norwegian Potato Dumplings)
as taught to me by my Grandmother who married my Swedish/Norwegian Grandfather
10 lbs. white baker potatoes, peeled sliced into large wedges and food processed until they are in tiny flakes. Can also use an old fashioned hand-crank meat grinder.
7-9 c. white flour (I used 8)
3-4Tbsp. white kosher salt (I used 3 1/2)
1 8in. lightweight pie tin with holes pricked in bottom (this is to place in the stockpot before adding coumpa balls, to help them not stick to the bottom of the pan)
Before you start grinding potatoes, place a large 10-12 qt. stockpot 3/4 full of water on the stove to begin heating to the boiling point. Grind raw potatoes and put in large mixing bowl that will hold approximately 16 cups or more.
While working on grinding potatoes, keep peeled potatoes waiting to be ground in a sinkful of cold water, this helps them to not brown as much.
Before adding flour to ground potatoes drain off as much excess liquid from the ground potatoes as you can. Next add 5c. flour and 3Tbsp. salt. Using clean hands, mix well. Add remaining flour one cupfull at a time until dough becomes very sticky and is able to hold the shape of a ball, should be approx. 8 c., give or take. Taste to see if it needs more salt. Do not add more than 1 Tbsp. more.
By now water should be boiling in the kettle, place the tin on the water and with hands that have been rinsed in cold water, scoop about an apple sized amount (1 cup) of coumpa dough out of the bowl and place a few pieces of salt pork inside.
Loosely shape into a ball and carefully drop into boiling water, aiming for the middle of the tin to secure it on the bottom of the pan. After making 2-3 coumpa balls, rinse hands in cold water. This makes it easier to shape them and have them slip off your hands easily. Continue making coumpa balls and placing them in the boiling water, making sure to alternate where you are dropping them as to cover the pot evenly. When last ball is made, place lid on stockpot at an angle leaving an air hole for steam to escape. If there is too much water in the pot, remove some as this boils over easily. If there is not enough water, add a little more hot water and don't start timing the cooking process until the water returns to a boil. Once water reaches a boil, cook coumpa at least one hour. Remove one at the end of one hour, cut in half to check done-ness and boil 15-20 min. more if needed. Serve warm with margarine or butter. Our family enjoys them most cooled, then fried golden brown in butter. Makes approx. 2 dozen large balls, they are very filling so plan on 2 coumpa as an adult sized serving.