Original Kumla Recipe from Mom
Kumla is a traditional Norwegian-style potato dumpling made with potatoes and flour.The mixture is shaped into hearty dumplings and gently simmered until cooked through.They have a dense, tender texture that makes them especially satisfying.Kumla is traditionally enjoyed with ham, pork, bacon, sausage, or gravy.The recipe uses simple ingredients but delivers a deeply comforting homemade flavor.It is an excellent choice for a traditional family-style dinner.
Ingredients
For the Kumla
- 2½ pounds potatoes, peeled
- 2½–3 cups all-purpose flour, approximately
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons melted butter, optional
- 1 tablespoon finely chopped fresh parsley, optional
For Cooking
- 8–10 cups water or broth
- 1 teaspoon salt, if using water
- 1–2 pounds cooked ham, salted pork, or pork shoulder
- 1 bay leaf, optional
- ½ teaspoon black pepper
For Serving
- Butter
- Cooked ham or pork
- Bacon, optional
- Brown or meat gravy
- Fresh parsley
- Black pepper
Instructions
Prepare the Potatoes
- Peel the potatoes and rinse them well. Finely grate the potatoes using a box grater or food processor.Place the grated potatoes in a clean kitchen towel and gently squeeze out some of the excess moisture. Do not make the potatoes completely dry because a little moisture helps create the proper dumpling mixture.
Make the Dough
- Transfer the grated potatoes to a large bowl.Add the salt and pepper. Gradually add the flour, mixing after each addition.The amount of flour needed can vary depending on how wet the potatoes are. Continue adding flour until you have a thick, moldable mixture that can be shaped with your hands.If desired, mix in melted butter and a little chopped parsley.
Prepare the Cooking Liquid
- Place the water or broth in a large heavy-bottomed pot.If using ham or salted pork, add the meat to the pot and bring the liquid to a gentle simmer. Add the bay leaf and black pepper if desired.Avoid a vigorous boil because the dumplings can break apart in aggressively boiling water.
Shape the Kumla
- Wet your hands with cold water.Take a portion of the potato mixture and gently shape it into a round dumpling, approximately the size of a small orange.Repeat with the remaining mixture.Try not to compress the dumplings too tightly. A gentle touch helps them retain a pleasant texture.
Cook the Dumplings
- Carefully lower the kumla into the simmering broth.The dumplings should have enough room to move slightly without being crowded.Cover the pot partially and simmer gently for approximately 45–60 minutes, depending on their size.The kumla should become firm and cooked through in the center.
Check for Doneness
- Remove one dumpling and cut it in half.The center should be cooked and firm rather than wet or raw-looking.If the center is still soft and undercooked, return the dumplings to the pot and continue cooking for another 10–15 minutes.
Serve
- Remove the cooked kumla carefully using a slotted spoon.Serve immediately with slices of ham, pork, bacon, or sausage.Add butter or gravy over the top and finish with freshly ground black pepper and parsley.
Notes
- Potatoes matter: Starchy potatoes generally produce a better dumpling texture.
- Flour varies: The exact amount of flour depends on the moisture content of your potatoes.
- Do not overmix: Mix only until the ingredients come together.
- Keep the broth gentle: A strong boil can cause the dumplings to fall apart.
- Size matters: Very large dumplings require considerably longer cooking.
- Traditional pairings: Ham, salted pork, bacon, and gravy are excellent accompaniments.
- Test one first: Cooking one dumpling before adding the entire batch can help you adjust the flour.
- Best served hot: Kumla has its most comforting texture when served immediately after cooking.