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Lisabet's Old Norwegian style KUMLA Recipe

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This recipe for Lisabet's Old Norwegian style KUMLA is from Larry's Scandinavian and Pioneer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups ground raw potatoes
1 tsp. salt
2 tsp. baking powder
2 cups flour
Directions:
Directions:
1. Grate potatoes or use a food grinder.
2. Mix salt and flour, add to potatoes.
3. Make small balls or drop by spoon into the boiling meat broth.
4. Cook for about 40 minutes.
(I boil a ham bone to get the broth.)
Personal Notes:
Personal Notes:
We found many different names, including potet klubb, komle, krub, kompe, and raspeballer. The dumpling is known as “kumla” in Pierpont and Roslyn, S.D., but a Bergen-born Norwegian friend tells me that raspeballer is the name used in his hometown. A search on the internet indicates raspeball, komle, and potet ball are the more common names in western Norway, klubb in the middle of Norway, and kompe in the southern areas
There are also variations for ingredients. Most recipes involve either grinding or shredding potatoes (red or white), mixing them with flour (white, whole wheat, graham), and forming balls of the mixture. The balls may be golf-ball size or as large as tennis balls. Some insert small bits of meat into the balls, which are then cooked in a broth previously flavored by cooking ham, salt pork, spare ribs, or in one example, beef, in the water. There is also a variation that uses milk for simmering the kumla. All agree that leftovers should be sliced and sautéed in lots of butter for breakfast the next morning.

 

 

 

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