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Original Kumla Recipe from Mom
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Prep Time:
60 minutes
Cook Time:
75 minutes
Total Time:
135 minutes
Savory bacon-filled potato dumplings in flavorful ham broth, a comforting Scandinavian meal for cold days.
Ingredients:
  • 1 (5 pound) unsmoked bone-in ham
  • 1 teaspoon salt, or to taste
  • 5 pounds russet potatoes, peeled and shredded
  • 4 cups all-purpose flour
  • 1.5 cups stone ground whole wheat flour
  • 1 teaspoon baking powder
  • 3 slices bacon, cut into 1-inch square pieces
  • 1 pinch salt and black pepper to taste
Instructions:
  • In a large soup pot (at least 10 quarts), add the ham and pour in 16 to 20 cups of water until covered. Bring to a boil, then lower heat and simmer for about 2 hours to create a flavorful stock. Remove the ham, skim any foam, and add 1 teaspoon of salt (or to taste) to the broth if needed.
  • Combine the potatoes with all-purpose flour, whole wheat flour, baking powder, and 1 teaspoon salt using wet hands until a sticky dough forms in a large bowl.
  • Bring the ham stock to a vigorous boil. Keep a bowl of water nearby. Wet your hands thoroughly, take around 2/3 cup of dough, insert a piece of bacon into the center, shape it into a 2 1/2-inch ball, and gently place the kumla into the boiling broth along the edge of the pot to prevent splashing. Continue adding the dumplings to the broth using wet hands, and repeat until all dumplings are in the pot.
  • Gently simmer the dumplings covered for 15 minutes. Carefully loosen any stuck dumplings from the bottom of the pot using a slotted spoon or spatula. Cover the pot again and simmer for 1 hour until the dumplings float to the top of the broth.
  • Using a slotted spoon, delicately transfer the kumla from the broth to a serving bowl. Finish by sprinkling with salt and pepper before serving.

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