KUMLA
A Norwegian potato dumpling. This was a recipe my Grandfather used to make on family gatherings. I still enjoy making it for my own family. It's comfort food to me. I use a chunk of ham about the size of a grapefruit, I'm not sure of the exact weight. This is a great use for leftover Ham.
Provided by partysweets
Categories Potato
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare stock by boiling ham bone with 1 Tbs salt in large stock pot of water.
- Peel and grate potatoes.
- Add salt to grated potatoes and mix in flour with hands until no more can be added. Usually a little more than 4 cups.
- Form balls the size of fist and push a small piece of ham into the center.
- Remove Ham bone from stock.
- Add balls to boiling stock being careful not to let balls stick to bottom of pot.
- Boil softly for at least 1 hour.
- Serve with salt, butter/margarine, or sour cream. Use leftovers for breakfast and serve with syrup or jam.
Nutrition Facts : Calories 695.7, Fat 6.2, SaturatedFat 1.9, Cholesterol 44.3, Sodium 4791.4, Carbohydrate 121.6, Fiber 6.7, Sugar 1.5, Protein 35
ORIGINAL KUMLA RECIPE FROM MOM
Swedish-Norwegian potato dumplings. Serve with lots of butter and sour cream.
Provided by Bud
Categories Main Dish Recipes Dumpling Recipes
Time 2h15m
Yield 25
Number Of Ingredients 9
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.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 37 g, Cholesterol 85.1 mg, Fat 11.4 g, Fiber 2.6 g, Protein 30.8 g, SaturatedFat 3.8 g, Sodium 296.4 mg, Sugar 0.6 g
KNOEPHLA SOUP
While I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family. -Lorraine Meyers, Willow City, North Dakota
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven, bring water and bouillon to a boil. , Meanwhile, combine first four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through. Sprinkle with parsley if desired.
Nutrition Facts : Calories 249 calories, Fat 13g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 762mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 6g protein.
NORWEGIAN POTATO KLUB
Norwegian Klub is a dish my mother made when we were growing up. I like to have it topped with bacon grease, and my wife likes them brushed with butter and sprinkled with sugar. Sliced and fried the next day these are a hearty breakfast meal. If you have a grinder, you may grind the potatoes instead of grating.
Provided by THOMAS ELLEFSON
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 6
Number Of Ingredients 5
Steps:
- Place bacon in a large skillet over medium-high heat. Remove bacon from the pan, and reserve the grease.
- In a medium bowl, stir together the flour and baking powder. Stir in potatoes to make a sticky dough.
- Bring a large pot of water to a boil, and add 2 teaspoons of salt. Squeeze the potato mixture into 6 or 7 dumplings, or your desired size. Drop carefully into the boiling water. Simmer for 45 to 60 minutes. Remove to a platter with a slotted spoon.
- Serve with bacon grease brushed over the top, and crumbled bacon. These may also be sliced and fried the next day for another great meal.
Nutrition Facts : Calories 553.5 calories, Carbohydrate 94.1 g, Cholesterol 19 mg, Fat 13.3 g, Fiber 8.9 g, Protein 14.7 g, SaturatedFat 4.4 g, Sodium 1071.2 mg, Sugar 2.9 g
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