Heat a Dutch oven over medium heat. While the pan is heating up, slice the celery and chop the onion. Toss the butter into the preheated pan, then add the vegetables.
Sauté celery & onion in butter on medium heat until translucent, 10-15 minutes. Add a pinch of salt. While the vegetables are cooking, peel and cube the potatoes, and cube the ham.
Once the onion & celery are sautéed, remove from pan. Place the peeled & cubed potatoes in the pan, and fill pan with just enough water to cover the potatoes (about 2 quarts). Add 1 tsp salt.
Bring the pan of potatoes to a boil then adjust heat so that the water doesn’t boil over.
While the potatoes are cooking, prepare the dough for the dumplings.
Once the dumpling dough is made, add back sautéed vegetables along with the ham, and evaporated milk.
Bring to a boil. Drop dough in by the spoonful. Lower heat to a simmer. Cover with a lid and simmer for 15-20 minutes or until dumplings are cooked through.
Salt & pepper to taste.
Directions for the Dumplings
In a medium bowl, beat eggs milk, and salt.
Mix flour into the egg/milk/salt mixture. The dough should be stiff but moist. Set aside.