Desperately seeking Kumla

Hey oh



Well! I am not scandanavian at all, that I know of any way. I tried to look it up on google cause, wel just cause. That was a painful google!

BUT, I found one recipie for you:

http://www.humboldtnews.com/News/2003/1225/Society/

The long and short of this seems to be, it is potaoe latkas, cooked as dumplings in the broth of a boiled ham.

I am guessing here, but I do think the important part is that they are cooked dumpling style rather than like muffens. Any dish with broth will work.

Is this what you had in mind?

This little article has a photo, if anyone is interested.

Scroll down to find another recipe with ham.

Here's another one. Just scroll down. Apparently they are also called klub among other names.

Let us know how yours turn out!

Kumla or Raspeball

Hi!, ;) :chef:

I hope you will enjoi this odd Viging-recipe.

NORSKE (Norwaygian) POTATO DUMPLINGS (Kumla or Raspeball)

4 to 6 lb. of picnic ham.
Cover with water about 1/2 the depth of ham.
Boil from 2 - 3 hrs., or until tender and done.
Cook the ham in a large kettle with a lid.
When the ham is done, take out of the broth to be served later with the potato dumplings.

How you make the Dumplings:
Start preparing the dumplings about an hour before the ham is done.
5 cups grated and peeled raw potatoes
About 6 cups unsifted flour
9 tsp. baking powder, should be level

Taste the broth to see if it is salty- if not salty add 1 tsp. or a little more salt.
Mix flour, baking powder and salt together. Add to the grated raw potatoes.
Stir together, should be like biscuit dough.
Take some of the dough, about the size of a tennis ball, roll in flour to absorb some of the
stickiness, shape into round dumplings with your hands- drop into boiling ham broth.

Boil very gently for 1 hour, turning dumplings for more even cooking.
Do not put too many in kettle, allow some room to raise.
Use the cover when boiling dumplings.
Serve with ham broth poured over the dumplings on plate along with the ham.
Use butter also or whatever you wish!
Some like cream with the dumplings!

Have you found a recipe yet? I am Scandanavian and have eaten this all my life. As far as a recipe, to tell you the truth, I would definely have to measure all ingredients. My mother did it by eye and feel and this is how I do it and only learned, by helping her when I was growing up. If you like, I can measure ingredients and send a recipe to you.

Kumla and Fried Kumla

The notion that Kumla was never fried is wrong, in my experience as my parents almost always fried up leftover Kumla in a bit of butter (ok..they were Norwegian it was FLOATING in butter LOL) til it was browned..Mom usually cut the dumplings up into smaller pieces to help them warm more quickly but that was all she did.
With the advent of the microwave a perfect method of reheating was born and fried Kumla sort of became a thing of the past after my Dad died.
I believe that trying to re-warm kumla in the broth on a stove just made a mess of the whole thing!

My family is big on kumla, it is usually reserved for birthdays and holidays. We are actually having it tonight for my birthday..

 

1 package ham hawks 

1 5-10 potatoes (we normally use Russets)

Equal amount of flour as you have potatoes.

salt and pepper to taste. 

 

Boil Ham Hawks. When they are finished cooking, take the meat off of the bones and put the meat back in the broth. Wash and peel the potatoes. use a meat grinder to grind the potatoes. mix ground potatoes with flour. add salt and pepper to taste. it should be a really thick dough. use a large plastic spoon to scoop up the mixture, form it in a ball or loaf. add to boiling broth and cook for about half an hour. they should float when done. serve with butter and enjoy! 

The microwave isn't even close to fried leftover kumla...it's the only way! (This is a tribute to my Mom...kumla on Mother's Day)