Norwegian Potato Dumplings

Instructions

1. Prepare the potatoes
   Peel and grate the potatoes finely. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Reserve some of the potato starch that settles at the bottom of the liquid for later use.
2. Make the dumpling mixture
   In a large bowl, combine the grated potatoes, all-purpose flour, barley flour, salt, nutmeg, and the reserved potato starch. Mix thoroughly until a sticky dough forms. The mixture should be firm enough to shape but still slightly wet.
3. Shape the dumplings
   With wet hands, form the potato mixture into balls about the size of a tennis ball (approximately 3 inches in diameter). Press a cube of salt pork or bacon into the center of each ball, then seal and reshape the dumpling to completely enclose the meat.
4. Cook the dumplings
   Bring a large pot of lightly salted water to a simmer (not a rolling boil). Carefully lower the dumplings into the water one by one. Simmer gently for about 35 minutes, or until the dumplings float to the surface and are cooked through.
5. Prepare the accompaniments
   While the dumplings are cooking, fry the remaining salt pork or bacon until crispy. Slice and warm the smoked sausage in a separate pan.
6. Serve
   Remove the dumplings with a slotted spoon and drain well. Serve hot with the crispy bacon, smoked sausage, melted butter, and sour cream or kefir on the side. Sprinkle with chopped chives for garnish.