Potato Komper

Let's Cook

1. Step 1.

   Fill a large pot three-quarters full with salted water and bring to a boil over high heat.

2. Step 2.

   While the water heats, dice the fatty pork or lamb into small pieces. In a small bowl, mix the meat with ½ teaspoon of the kosher salt (omit salt if using ham) and ⅛ teaspoon of the black pepper. Set aside.

3. Step 3.

   In a large bowl, combine the all-purpose flour, barley flour, the remaining 1¾ teaspoons salt, the remaining ¼ teaspoon pepper, and the baking powder. Whisk to blend.

4. Step 4.

   Peel the russet potatoes and grate them using a standard large-hole grater or a food processor with a grating disc. If using a food processor, roughly chop the grated potato into 1- to 2-inch pieces.

5. Step 5.

   Wrap the grated potato in cheesecloth, a thin towel, or a nylon brewing bag. Over a large bowl, squeeze out as much liquid as possible (a few tablespoons). Set the squeezed potato aside. Let the liquid sit for at least 2 minutes so the potato starch settles to the bottom. Carefully pour off and discard the watery liquid, leaving the thick, pasty starch (1 to 2 tablespoons) in the bowl.

6. Step 6.

   Add the squeezed grated potato and the reserved potato starch to the flour mixture. Use your hands to squeeze and knead the dough for 1 to 2 minutes until well incorporated.

7. Step 7.

   Cup one hand and place about ½ cup of dough in it. Make a small indentation and place a heaping tablespoon of the seasoned meat in the center. Cover the meat with about ½ cup more dough. Cup the dough with both hands and gently squeeze and pat it into an orange-sized dumpling about 3 inches in diameter. Do not compress too much—just enough so it holds together. Repeat with remaining dough and meat to make 5 dumplings.

8. Step 8.

   Once the water is lightly boiling (reduce heat if needed to maintain a gentle simmer), carefully lower the komper into the pot one by one, nudging them off the bottom with a spoon. Simmer gently for 45 to 50 minutes, never letting the water boil vigorously. Every 5 minutes or so, gently nudge the komper with a spoon to prevent sticking. After 10 to 15 minutes, they will float. The water will become murky.

9. Step 9.

   Remove the komper from the pot with a large slotted spoon, spider, or handled sieve, letting excess water drain off. Drizzle with melted butter and top with crumbled bacon. Serve immediately.