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Kumla (Norwegian Potato Balls)
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What is Kumla? Kumla, also known as komle or raspeball, is a traditional Norwegian dish made of potato dumplings typically served with butter.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
8 ounces salt pork (or ham)
5 pounds potatoes, peeled and finely grated
4 cloves garlic, peeled and chopped
4 teaspoons salt
4 cups all-purpose flour, or as needed
directions
Place the salt pork in a large Dutch oven filled with water. Bring to a boil over high heat and cook until the salt pork has rendered the fat out. Remove the salt pork. Keep the water at a strong simmer.
Finely chop the salt pork and set aside.
In a large bowl, combine the grated potatoes, garlic, salt, and flour. Mix well until it becomes a doughy mixture (squeeze the potatoes to get them to release their liquid to form the dough).
Stir the salt pork into the potato mixture. Form the dough into balls. Turn the heat up to high and bring the water to a boil. Add the potato balls to the boiling liquid. Let the liquid simmer for 1 hour or until the potato balls start to float.
Remove the potato balls from the liquid and serve warm with butter.
cook's notes
It's pronounced "coomla"
recipe tips
For a healthier version, you can use lean ham instead of salt pork.
Make sure the potato balls are well-formed before adding them to the boiling water to prevent them from falling apart.
Try different flavor additions like grated cheese or chopped herbs for a twist on the traditional recipe.
For a crispier texture, you can pan-fry the cooked Kumla in butter as a final step.
common recipe questions
Why use salt pork in Kumla?
Salt pork adds flavor to the dish and helps to keep the potato balls moist during cooking.
Can I use ham instead of salt pork?
Yes, ham can be used as a substitute for salt pork if preferred.
How do I finely grate the potatoes?
You can use a box grater or a food processor to finely grate the potatoes for this recipe.
Can I make Kumla ahead of time?
You can make it ahead of time and reheat it before serving, or it can also be frozen for later use.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
What is the best way to reheat Kumla?
To reheat it, simply steam or microwave the potato balls until heated through.
Can I serve Kumla with other toppings or sauces?
It can be served with a variety of toppings like sour cream, lingonberry jam, or crispy bacon for added flavor.
Can I add herbs or spices to the dough?
You can customize the flavor by adding herbs, spices, or even cheese to the dough mixture.
Can I omit the pork entirely?
Yes, although you'll need to add a little fat to the cooking water. You can use butter or oil (use about 1 tablespoon).
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I use the food processor chopping blade. Cut the potatoes into about 1-1 1/2 inch chunks. Add about two cups of potatoes at a time and use short pulses to get 1/8 to 1/4 inch "grind". DO NOT puree! I slow down the potato color change by dusting the processed potatoes with a little of the flour before doing the next batch.
My mom and Gramma made these. I found a mix but the original homemade are better. Every time I try to make these the potatoes turn black. Any ideas besides adding more salt??
Potatoes turn black when they are sliced or shredded and exposed to air for too long. Make sure to peel and grate them just before using them. You can keep peeled potatoes submerged in water to keep them from turning black but they can become a little waterlogged.