Swedish Klimp Recipes

KLIMP (SWEDISH DUMPLINGS)

Steps:

• Melt butter in a saucepan. Add the flour and stir well.
• Add the milk and bring to a boil while stirring. Continue to boil for a few minutes, then remove the saucepan from the burner.
• Beat in egg yolks and simmer for 2 to 3 minutes.
• Season with salt and pepper.
• Place dough into a bowl that has been rinsed in water. Allow the dough to cool.
• Tip the bowl to slide the dough onto a plate. Form the dough into little balls, using a spoon dipped in water.
• Sprinkle with parsley to garnish.

ORIGINAL KUMLA RECIPE FROM MOM

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

SWEDISH LIMPA BREAD

Steps:

• In a large bowl, combine brown sugar, molasses, butter, orange zest, salt, aniseed and boiling water; stir until brown sugar is dissolved and butter is melted. Stir in cold water; let stand until mixture cools to 110° to 115°., Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture; mix well. Add, all-purpose flour and 1 cup rye flour. Beat on medium speed 3 minutes. Stir in enough remaining rye flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 2 oval loaves. Grease 2 baking sheets and sprinkle lightly with cornmeal. Place loaves on prepared pans. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350° . With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 30-35 minutes or until golden brown. Remove to wire racks; brush with butter.

SWEDISH DUMPLINGS

Steps:

• Sift dry ingredients together.
• Cut in 2 tablespoons fat; add grated onion.
• Add eggs to water and mix thoroughly; stir into first mixture.
• Drop by tablespoons into 2 quarts of boiling water to which 1 teaspoon salt has been added; cook, uncovered, for 15 minutes.
• Drain well in colander.
• Place remaining fat in frying pan; when melted, add dumplings and cook until golden.

SWEDISH KLIMP

Steps:

• In a medium bowl, whisk together egg, milk, salt and sugar. Gradually add flour, mixing until smooth.
• Drop flour mixture by tablespoonfuls into boiling soup or stew. When they float to the surface, they are done.