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.