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Kumla (Raspe Baller) Recipe

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This recipe for Kumla (Raspe Baller), by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Reisetter
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Ham hocks
8 cups of grated potatoes (I use an electric grinder)
4 heaping cups of flour
1 tsp. soda
1 tsp. baking powder

Directions:
Directions:
Boil smoked ham hocks in plenty of water until done. Drain as much water from the grated potatoes as possible. Mix them with dry ingredients. The amount of flour needed will vary. Shape into balls the size of dumplings. Drop one into the boiling ham/broth mixture. If it falls apart, add more flour to the remaining potatoes. Allow from 45 minutes to an hour for dumplings to cook in the simmering broth. Serve with butter (some use melted butter). Leftovers are good fried the next day.

Personal Notes:
Personal Notes:
This is a traditional Norwegian recipe in our family. Our Uncle Howard Reisetter believes that Norwegians created this recipe years ago as a way of dealing with the potatoes that they stored over the winter that were becoming soft and discolored by spring. Despite this, it is a real treat for those of us with Norwegian heritage. Not too long ago on certain days, it was possible to order kumla in a restaurant in Radcliffe and another restaurant in Story City. Grampy and I would mark those days on our calendar to go eat kumla.

 

 

 

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