Norwegian Kumlas (potato dumplings) 4 recipes

 

You know those old recipes your grandma made from scratch and didn't use a recipe? Well, this is one of those. Luckily before my grandma passed away, we got her to figure out a recipe we could use to continue our family tradition.  We call these "Krubbers" and I have ALWAYS had them for my birthday.  My grandma made them for me every year, then my mom and now I make them myself.  In fact, today is my birthday and I made the biggest batch on Saturday for my party and took pictures too! My cousin and my kids are going to love me because now they will ALWAYS have the recipe and will be able to make them for their families for years to come. <3 

At the end of the basic directions is FOUR recipes for 5#, 8#, 12# and 20# of potatoes.

Basic Ingredients: 1 large bone-in ham (NOT spiral cut), potatoes, flour, oatmeal, salt and pepper to taste and a LOT of butter.

No matter how many potatoes you use, these are the directions for all FOUR recipes: 

1. Cut big chunks off the ham. Place chunks in a 9x13 dish, cover with foil and bake at 295 while you make the Kumlas.  Save some of the ham to cut into cubes about the size of a dice.

2. Fill a VERY large pot half full of hot water, add the ham bone and bring to a boil.

Mix well!

After mixing, it will be sticky!

3. Peel and shred all of your potatoes.

4. Add flour, oatmeal, salt and pepper to potatoes.  Mix well with your hands.  TIP: remove your rings and jewelry! It will be very sticky!




5. Make a little birds nest in your hand with potato mixture and add a little cube of ham.  Pat together to make into a ball about the size of a baseball.  NOTE: they will expand when in the water so you don't want them too big.

Make a little nest, add ham.

6.  Continue this until all the potatoes have been made into balls and you have added them to the boiling ham water.


Sticky potato ball!

7.  Reduce heat to medium-low but watch closely. If they get too hot, they will scorch on the bottom.  Stir occasionally to make sure they don't burn on the bottom.  Also, if you don't use enough flour, they will fall apart in the water.

8. Continue to boil slowly for 60-90 minutes.  Take out one and cut in half to make sure potatoes are cooked through.

9.  Remove from heat, cut up balls and pour melted butter on them and add salt and pepper to taste. Serve with ham that has been heated in the oven.  I also like to serve them with steamed carrots because they taste good in the melted butter too! My grandma served them with "crunchies" which were basically cut up raw veggies.  My great grandpa would eat them with maple syrup instead of butter.  I have to admit I have not tried that yet. lol  ENJOY!!!

Here are the FOUR recipes with different pounds of potatoes:

Cooked and ready to eat!

5# recipe

1 large bone-in ham
5# potatoes
1 1/2 cups oatmeal
5 cups flour
1 TBS salt

Use same directions above

8# recipe

1 large bone-in ham
8# potatoes
2 cups oatmeal


Cut up, pour on butter, enjoy!



8 cups flour
1 1/2 TBS salt

Use same directions above

12# recipe

1 large bone-in ham
12# potatoes
3 cups oatmeal
12 cups flour
2 TBS salt

Use same directions above

20# recipe

1 large bone-in ham
20# potatoes
4 cups oatmeal
16 cups flour
2 TBS salt

Use same directions above