Original Kumla Recipe from Mom Good Recipes

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Original Kumla Recipe from Mom

"Swedish-Norwegian potato dumplings. Serve with lots of butter and bitter cream."

Ingredients :

1 (five pound) unsmoked bone-in ham
1 teaspoon salt, or to taste (optionally available)
5 kilos russet potatoes, peeled and shredded
4 cups all-motive flour
1 half of cups stone ground complete wheat flour
1 teaspoon baking powder
1 teaspoon salt, or to taste
three slices bacon, reduce into 1-inch rectangular pieces
salt and black pepper to flavor (optional)

Instructions :

Prep : 1H	Cook : 25M	Ready in : 2H15M

Place the ham in a huge soup pot (at least 10 quart length), and pour in sixteen to 20 cups of water to cover. Bring the water to a boil, lessen warmth, and simmer the ham to make a wealthy 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 vital.
Place the potatoes in a huge bowl, and use very moist hands to combine within the all-purpose flour, entire 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 middle of the dough. Roll the dough right into a ball approximately 2 1/2 inches throughout, and slip the kumla into the boiling broth along the aspect of the pot. Don't drop them into the center of the broth to avoid splashing the new broth. Repeat with the last dough, using the bowl of water to hold your palms very moist, till all of the dumplings had been brought to the broth.
Cover and simmer over low warmness for about 15 minutes, then use a slotted spoon or spatula to gently lift any stuck dumplings from the lowest of the pot. Cover the pot again, and simmer the dumplings for approximately 1 hour. They will flow to the top of the broth as they cook.
Gently elevate the kumla from the broth with a slotted spoon, and stack them in a bowl for serving. Sprinkle with salt and pepper before serving.

Notes :

Taste the broth, and if essential, add salt to flavor. I even have substituted concentrated ham seasoning broth in lieu of cooking a ham down, and it really works high-quality.
If you allow the potato batter set too lengthy, you can have to upload extra flour to maintain the consistency thick (salt extracts moisture from the potatoes).
Reynolds® Aluminum foil can be used to keep food wet, cook it frivolously, and make easy-up less difficult.

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