Submitted by Irene Hauner
This is a Swedish dish of dumplings with salt pork gravy. It is traditionally served the 20th day after Christmas.


8+ cups flour

1 tsp. baking powder

2 tsp. salt


Salt pork – about 1”x1”x4”



Cut salt pork into 1/4th inch cubes. Fry in a large iron kettle until the grease is all rendered out, then ladle out the meat bits into a bowl. Then stir flour into grease about equal amounts (one cup flour to one cup grease) stirring until it is smooth. Then add enough water to make a nice gravy. Add meat bits back in and warm through.


Put a very large pot half full of water on to boil. In a large bowl put 8 cups flour and 1 teaspoon baking powder and 2 teaspoons salt, and water enough to make a dough ball. Start with one cup of water, and then add one fourth cups at a time as needed to make a bread dough consistency. Spread on a floured table a baseball size ball of dough. Press or roll out to 1/4 to 3/8" thick. Cut into 2 to 2-1/2" squares or rounds, and drop into the boiling water. Boil 8 to 10 min. Layer cooked dumplings in a pan in the oven on low to keep warm until all dumplings are cooked.

Serve dumplings with gravy to pour over as each wishes.

The fun was to see who could eat the most dumplings.