Grate potatoes, drain most of the liquid and add enough barley flour or other flour until the dough is firm. Add a little salt. From into round or oblong shapes with your hands, enclosing a piece of bacon or suet in the center of each dumpling. Simmer dumplings in lightly salted water 1/2 to 3/4 hours, depending on size. Cold dumplings may be sliced and fried in bacon drippings.
Ekte Norsk Mat--Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore. Call toll free at (800) 979-3346.