Kumla Recipes

KUMLA

Steps:

• Prepare stock by boiling ham bone with 1 Tbs salt in large stock pot of water.
• Peel and grate potatoes.
• Add salt to grated potatoes and mix in flour with hands until no more can be added. Usually a little more than 4 cups.
• Form balls the size of fist and push a small piece of ham into the center.
• Remove Ham bone from stock.
• Add balls to boiling stock being careful not to let balls stick to bottom of pot.
• Boil softly for at least 1 hour.
• Serve with salt, butter/margarine, or sour cream. Use leftovers for breakfast and serve with syrup or jam.

KUMLE (NORWEGIAN POTATO DUMPLINGS)

Steps:

• 1. Cook picnic ham in water for 2 to 2 1/2 hours in large soup pot. Remove and place on a cutting board to cool. Keep ham broth in pot on stove to boil.
• 2. Peel potatoes and grind in a meat grinder. Also grind the onion. Combine potatoes, onion, salt and baking powder. Add flour until the consistency is firm. Drop a small ball into the boiling broth. If it doesn't come apart you've added enough flour.
• 3. Dice cooled ham into small bits. Stir into potato mixture.
• 4. Roll generous tablespoons of potato mixture into balls. Drop into boiling ham broth. Boil for 20 minutes.
• 5. Serve with butter.