Comments on: Family Kumle Recipe

By: Ken

Ken — Fri, 30 Jul 2010 00:34:00 +0000

I don’t speak Norwegian, so thanks for the tip. So it should be a regular “e” at the end? I have seen it printed both ways, so I wasn’t sure which was correct.

By: Erlend

Erlend — Thu, 29 Jul 2010 21:10:35 +0000

Not to be a prickly pear or anything but “kumle” has no umlaut e at the end. In fact, the letter “ë” doesn’t exist in the Norwegian alphabet. Just thought you would like to know.

Sincerely,
Erlend (a Norwegian)

By: Debbie

Debbie — Thu, 06 May 2010 22:21:28 +0000

My husband’s family (I have now taken over the task) make a similar dumpling. My husbands grandparents were full Swedes and they called it Krips. We grind the potato and make a course ground pork meatball adding salt, pepper, and allspice in the meat and place in center of dumpling. We love them! The memories are the same as mentioned, the kids all take turns grinding and usually there is a count in “How many did you eat?” We all agree they are the best fried in the morning. Debbie

By: Ken

Ken — Thu, 21 Jan 2010 22:14:30 +0000

Thanks for sharing your recipe. The oat meal sounds like a good idea. Fried Kumla makes the best breakfast!

By: Georgie

Georgie — Thu, 21 Jan 2010 20:49:07 +0000

I haven’t tried this specific recipe, but my family has been cooking their version of Norwegian dumplings forever. We use 10 lbs potatoes cut and grated with a blender, 1 tsp salt, 1 tbsp baking powder, 7-10 cups flour, 2-3 cups oatmeal. We use porkchops or spare ribs. My friend from Ireland says mine tastes almost like hers except they use bread crumbs instead of oatmeal and lamb instead of pork. She calls hers Klubb, we call ours Kumra. I do think that oatmeal would give better value to the meal in both holding it together and in nutrition value. I have increased the oatmeal content from 1 to almost 3 cups n the last decade or so. We eat ours with salt, pepper and butter. We fry slices of Kumra in the morning in butter, YUMMY.

By: Lin

Lin — Sun, 20 Sep 2009 04:08:07 +0000

I should have posted in my earlier post, and didn’t, is that the ham hocks were boiling on the stove while the potatoes were grated and flour, salt and pepper was added to them. They were then made into large balls and dropped in the boiling water with the ham hocks.

By: Lin

Lin — Sun, 20 Sep 2009 04:06:00 +0000

I have been reading most of these kumle recipes. My mother’s parents were full-blooded Norwegians, and I have yet to find a recipe on any of the kumle recipe sites that even comes close to the way my grandmother, great-grandmother, etc. made kumle. They used HAM HOCKS…nothing else tastes as good. I tried regular ham once. Ewww! Same as for anything else people have tried. It HAS to be ham hocks and what is with this rye flour stuff?! The kumle I grew up eating was so good, people used to BEG my mother or grandmother to make some. My dad, my brother-in-law, my ex-husband, all loved kumle and none of them are Norwegian!