Original Kumla Recipe from Mom

Original Kumla Recipe from Mom

9
Bud 1

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

Ingredients

2 h 15 m servings 378 cals
Serving size has been adjusted!

Original recipe yields 25 servings

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Nutrition

  • 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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Directions

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  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.

Footnotes

  • 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

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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 Y...

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 m...

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..

Great recipe, just like my grandma use to make:)

My daughter made Kumla for the first time(15yr old) using this recipe and the Kumla came out perfect! Taste just like her Norwegian grandmas Kumla!

We make Kumla twice a year as a family. My Mom has always used a meat grinder to grind the potatoes. We peel, and quarter the potato, then put it through the meat grinder. It extrudes excess wat...

WE love these! We usually make 10 lbs of potatoes because they are so good and we love to have the leftovers

Been looking for a good Kumla recipe. Used to love having these when I was younger. Only thing I changed was no bacon, we always used the ham in the kumla so being that is what I'm used to I s...

Wonderful! Even though I changed the recipe to make it more like what my mom made. Instead of the whole wheat flower I used quick cook rolled oats and I cooked them in a lamb broth. I served ...