Original Kumla Recipe from Mom

Original Kumla Recipe from Mom

Bud 1

"Swedish-Norwegian potato dumplings. Serve with lots of butter and sour cream."

Ingredients 2 h 15 m {{adjustedServings}} servings 378 cals

Serving size has been adjusted!

Original recipe yields 25 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 312 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the ham in a large soup pot (at least 10 quart size), and pour in 16 to 20 cups of water to cover. Bring the water to a boil, reduce heat, and simmer the ham to make a rich stock, about 2 hours. Remove the ham, and skim any foam off the broth. Stir in 1 teaspoon salt (or to taste) to broth, if necessary.
  2. Place the potatoes in a large bowl, and use very wet hands to mix in the all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt to make a sticky dough.
  3. Bring the ham stock to a full, rolling boil. Place a bowl of water near the stove. With very wet hands, pinch off about 2/3 cup of dough, and press a piece of bacon into the center of the dough. Roll the dough into a ball about 2 1/2 inches across, and slip the kumla into the boiling broth along the side of the pot. Don't drop them into the middle of the broth to avoid splashing the hot broth. Repeat with the remaining dough, using the bowl of water to keep your hands very wet, until all the dumplings have been added to the broth.
  4. Cover and simmer over low heat for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the bottom of the pot. Cover the pot again, and simmer the dumplings for about 1 hour. They will float to the top of the broth as they cook.
  5. Gently lift the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.
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  • Cook's Notes
  • Taste the broth, and if necessary, add salt to taste. I have substituted concentrated ham seasoning broth in lieu of cooking a ham down, and it works fine.
  • If you let the potato batter set too long, you may have to add more flour to keep the consistency thick (salt extracts moisture from the potatoes).
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Reviews 9

  1. 10 Ratings

Roger Wisted

Kumla has been a family tradition all my life. MY KUMLA SECRETS: Secret #1: Yukon Gold potatoes are generally the best. Reds and Russets can be used but frequently contain more water than the Yukons. Secret #2: I special ordered a coarse head for the Kitchenaid grinder which I prefer over the standard grinder head. Grind the potatoes into a collander sitting inside a larger bowl to catch the potato water run-off. The better you drain the potatoes the better the Kumla but move fast. Secret #3: Substitue Onion Salt for salt. The addition of onion flavor to a potato dish is so obvious most people overlook it. If salt is your enemy, use granulated onion. You can also grind fresh onion or shallots into the potatoes but its difficult to get uniform distribution. Secret #4: Mix the baking powder into the flour in a mixing bowl while both are still dry to get uniform distribution. Secret #5: Add melted butter in a quantity you are comfortable with while mixing the batch. I use half a stick. Distribute it evenly. Secret #6: Use nitrile or other good quality sanitary gloves while mixing the dough with your hands. Sprinkle with the onion salt during this process. Secret #7: Use a wide enough pan for cooking to avoid having to "stack" the Kumla balls. Turn them with a slotted spoon during cooking for uniformity. Secret #8: Choose a cooking temperature that allows you to cover the Kumla for the first half hour without boiling over. It makes for a much better finished product. Trust me.


This was a treat when I was a kid. The only difference is that I use a ham hock that has been smoked and no need to add any salt with the broth. I like to dip my hands in cold water before I make the potatoe ball. The piece of bacon in the center adds great flavor. The left overs are the best sliced and fried in a little bit of butter. Real comfort food. Always have loved it.


I recommend serving them with lingonberry jam on the side, and a dollop of butter. Thats how we eat them in Sweden, where they are called kroppkaka..