Welcome to my kitchen, where I’ll be sharing with you a cherished family recipe for Original Kumla. This traditional Scandinavian dish holds a special place in my heart, as it was passed down to me by my beloved mother. Kumla is a hearty and delicious potato dumpling that will transport you to the cozy kitchens of Scandinavia. So, let’s get started and create a culinary masterpiece together!
In this blog post, I’ll provide you with detailed step-by-step instructions, a list of ingredients, and even some tips for extra deliciousness. You’ll also find information on serving size and nutrition facts, as well as storage tips for any leftovers. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress your taste buds and bring comfort to your table. So, grab your apron and let’s embark on a culinary adventure with Original Kumla!
Original Kumla Recipe from Mom
Welcome to my kitchen, where I’ll be sharing with you a cherished family recipe for Original Kumla. This traditional Scandinavian dish holds a special place in my heart, as it was passed down to me by my beloved mother. Kumla is a hearty and delicious potato dumpling that will transport you to the cozy kitchens of Scandinavia. So, let’s get started and create a culinary masterpiece together!
Recipe Details
- Preparation Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Additional Time: 15 minutes (for resting the dough)
Ingredients
To make this delightful dish, you’ll need the following ingredients:
- 4 large potatoes, peeled and grated
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter, melted
- 1/4 cup heavy cream
- 1 egg, beaten
Kitchen Equipment
Before we begin, make sure you have the following kitchen equipment ready:
- Large mixing bowl
- Grater
- Potato ricer or strainer
- Rolling pin
- Large pot
- Slotted spoon
Step-by-Step Instructions
Now, let’s dive into the step-by-step instructions to create your very own Kumla:
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In a large mixing bowl, combine the grated potatoes, flour, salt, white pepper, and nutmeg. Mix well until all the ingredients are evenly incorporated.
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Let the mixture rest for 15 minutes. This will allow the potatoes to release some of their moisture, resulting in a better texture for the dumplings.
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After the resting time, transfer the potato mixture onto a clean, floured surface. Use a rolling pin to roll out the dough to a thickness of about 1/4 inch.
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With a sharp knife or a round cookie cutter, cut the rolled dough into small circles or squares, approximately 2 inches in size.
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Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water, a few at a time, using a slotted spoon. Be cautious not to overcrowd the pot.
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Cook the dumplings for about 10-15 minutes, or until they float to the surface. This indicates that they are cooked through.
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Once cooked, remove the dumplings from the pot using a slotted spoon and transfer them to a serving dish.
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In a small saucepan, melt the butter over low heat. Stir in the heavy cream and beaten egg until well combined. Pour this creamy mixture over the dumplings.
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Gently toss the dumplings in the creamy sauce until they are well coated.
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Serve the Kumla hot and enjoy the comforting flavors of this traditional Scandinavian dish.
Serving Size and Nutrition Facts
This recipe serves 4 people, with a recommended serving size of approximately 6 dumplings.
Nutrition Facts:
| Serving Size | Calories | Fat | Carbohydrates | Protein |
|---|---|---|---|---|
| 1 serving | 250 | 12g | 30g | 5g |
Leftover Storage
If you have any leftovers, store them in an airtight container in the refrigerator. Kumla can be reheated in the microwave or gently warmed in a saucepan with a splash of water to maintain its moisture.
Tips for Extra Deliciousness
- For a twist of flavor, you can add finely chopped herbs such as dill or parsley to the potato mixture.
- Serve Kumla with lingonberry jam or cranberry sauce for a sweet and tangy contrast.
- To achieve a crispy exterior, you can pan-fry the cooked dumplings in a little butter until golden brown.
FAQ
Q: Can I freeze the Kumla dough?
A: Yes, you can freeze the uncooked dough. Simply shape the dumplings and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer them to a freezer-safe bag. When ready to cook, boil them directly from frozen, adding a couple of extra minutes to the cooking time.
Q: Can I use sweet potatoes instead of regular potatoes?
A: While sweet potatoes can be a delicious alternative, they will alter the traditional flavor of Kumla. However, feel free to experiment and adapt the recipe to your liking!
Congratulations! You’ve successfully cooked up a batch of Original Kumla. I hope this recipe brings you as much joy and warmth as it has brought to my family over the years. Remember, cooking is an art that allows us to connect with our heritage and create lasting memories. So, gather your loved ones, savor the flavors, and enjoy the simple pleasures of a home-cooked meal. Bon appétit!
