24 Delicious Kumla Recipes Traditional

Dive into the heartwarming world of traditional Norwegian cuisine with our roundup of 24 delicious Kumla recipes! Perfect for home cooks looking to explore comfort food with a twist, these dishes promise to bring a taste of Scandinavia to your North American kitchen. Whether you’re a seasoned chef or a curious newbie, there’s a Kumla recipe here to inspire your next culinary adventure. Keep reading to discover your new favorite!

Traditional Norwegian Kumla with Ham

Loved for its comforting simplicity, Traditional Norwegian Kumla with Ham is a hearty dish that brings warmth to any table. This recipe stays true to its roots, offering a taste of Norway with every bite.

Ingredients

• 2 cups grated potatoes, squeezed dry (I find russets work best for their starch content)
• 1 cup all-purpose flour (a little extra for dusting never hurts)
• 1 tsp salt (sea salt adds a nice crunch)
• 1/2 tsp ground nutmeg (freshly grated elevates the flavor)
• 1 cup diced ham (I opt for a smoky variety for depth)
• 4 cups water (for boiling)

Instructions

1. In a large bowl, mix grated potatoes, flour, salt, and nutmeg until a dough forms. Tip: Keep your hands wet to prevent sticking.
2. Divide dough into 8 equal parts, shaping each into a ball. Tip: Flatten slightly for even cooking.
3. Bring water to a boil in a large pot over high heat. Carefully add dumplings, reducing heat to medium.
4. Simmer for 25 minutes, turning dumplings halfway through. Tip: They’re done when they float to the top.
5. Remove dumplings with a slotted spoon, letting excess water drip off.
6. In a skillet over medium heat, sauté ham until lightly browned, about 5 minutes.
7. Serve dumplings topped with ham. Drizzle with melted butter if desired.

Delightfully tender with a subtle nutmeg warmth, these dumplings pair perfectly with the savory ham. Try serving alongside a crisp salad for contrast.

Swedish Potato Dumplings (Kumla) with Cream Sauce

These Swedish Potato Dumplings, or Kumla, are a comforting, hearty dish perfect for chilly evenings. They’re paired with a rich cream sauce that ties everything together beautifully.

Ingredients

• 2 cups grated raw potatoes – squeeze out excess moisture for the best texture.
• 1 cup all-purpose flour – I like to sift it to avoid lumps.
• 1 tsp salt – fine sea salt blends in more evenly.
• 1/2 tsp ground nutmeg – a pinch more if you love warmth in your dishes.
• 2 cups heavy cream – go for the high-fat version for a silkier sauce.
• 1 tbsp butter – unsalted lets you control the seasoning better.
• 1 small onion, finely diced – yellow onions add a slight sweetness.

Instructions

1. In a large bowl, mix grated potatoes, flour, salt, and nutmeg until a dough forms.
2. Shape the dough into small, golf ball-sized dumplings.
3. Bring a large pot of salted water to a boil. Gently drop dumplings in.
4. Simmer for 15 minutes. They’re done when they float to the top.
5. While dumplings cook, melt butter in a pan over medium heat. Add onion, sauté until translucent, about 5 minutes.
6. Pour in heavy cream, bring to a gentle simmer. Let it thicken for 10 minutes, stirring occasionally.
7. Drain dumplings, then toss them in the cream sauce to coat evenly.

Fluffy and tender, these dumplings soak up the creamy sauce wonderfully. Serve them with a sprinkle of fresh herbs for a pop of color and flavor.

Kumla with Bacon and Onion Gravy

Fancy a hearty, comforting dish that’s steeped in tradition? Kumla with Bacon and Onion Gravy is a Norwegian-inspired delight that’s both simple and deeply flavorful. Perfect for those chilly evenings when you crave something warm and satisfying.

Ingredients

– 2 cups grated raw potatoes (squeeze out excess moisture for the best texture)
– 1 cup all-purpose flour (I swear by King Arthur for consistent results)
– 1 tsp salt (fine sea salt blends seamlessly)
– 4 slices thick-cut bacon (applewood smoked adds a nice depth)
– 1 large onion, thinly sliced (yellow onions for their sweetness)
– 2 cups whole milk (warmed slightly to prevent curdling)
– 2 tbsp unsalted butter (European-style butter elevates the gravy)
– Freshly ground black pepper (to finish, because freshly ground makes all the difference)

Instructions

1. In a large bowl, mix grated potatoes, flour, and salt until a dough forms.
2. Shape the dough into small, oval dumplings.
3. In a large pot of boiling water, cook dumplings for 20 minutes until they float to the top.
4. While dumplings cook, fry bacon in a skillet over medium heat until crispy, then set aside.
5. In the same skillet, sauté onions in bacon fat until golden, about 5 minutes.
6. Add butter to the skillet, then sprinkle in flour, stirring constantly for 2 minutes to make a roux.
7. Gradually whisk in milk, ensuring no lumps form, and simmer until gravy thickens, about 5 minutes.
8. Crumble the cooked bacon into the gravy.
9. Serve dumplings hot, smothered in bacon and onion gravy.
10. Finish with a generous grind of black pepper.

Hearty and rich, the dumplings are tender with a slight chew, while the gravy is creamy with smoky bacon bits. Try serving with a side of pickled beets for a tangy contrast.

Sweet Kumla with Cinnamon and Sugar

Fancy a cozy, comforting treat? Sweet Kumla with Cinnamon and Sugar is a simple yet delightful dish that brings warmth to any table.

Ingredients

– 2 cups mashed potatoes (leftovers work great here, adding a rustic texture)
– 1 cup all-purpose flour (I swear by King Arthur for consistent results)
– 1/4 cup sugar (a mix of brown and white sugar adds depth)
– 1 tbsp ground cinnamon (Saigon cinnamon is my favorite for its bold flavor)
– 1/2 tsp salt (sea salt enhances the sweetness)
– 2 tbsp unsalted butter, melted (European-style butter makes it richer)
– 1/4 cup milk (whole milk is best for creaminess)

Instructions

1. In a large bowl, combine mashed potatoes, flour, and salt until a dough forms. Tip: If the dough feels sticky, add a bit more flour.
2. Roll the dough into small, walnut-sized balls. Tip: Wet your hands slightly to prevent sticking.
3. Bring a pot of water to a boil and gently drop the balls in. Cook for 5-7 minutes until they float to the top.
4. While the kumla cook, mix sugar and cinnamon in a small bowl.
5. Drain the kumla and toss them in melted butter, then roll in the cinnamon-sugar mixture. Tip: Do this while they’re still warm for the best coating.
L Light, fluffy, and fragrant, these sweet kumla are perfect with a drizzle of honey or a scoop of vanilla ice cream for an extra indulgent treat.

Savory Kumla with Caramelized Onions

Mouthwatering and hearty, this dish combines tender potato dumplings with the deep sweetness of caramelized onions. Perfect for a cozy dinner.

Ingredients

• 2 cups mashed potatoes (leftovers work great here)
• 1 cup all-purpose flour (I like to sift mine for fluffier dumplings)
• 1 large egg (room temp blends smoother)
• 1 tsp salt (don’t skimp, it brings out the flavors)
• 2 large onions, thinly sliced (yellow onions are my pick for sweetness)
• 2 tbsp butter (unsalted lets you control the saltiness)
• 1 tbsp olive oil (extra virgin for a fruity note)
• 1/2 tsp sugar (helps the onions caramelize evenly)

Instructions

1. In a large bowl, mix mashed potatoes, flour, egg, and salt until a dough forms. Tip: If the dough feels sticky, add a bit more flour.
2. Roll dough into 1-inch balls. Keep them uniform for even cooking.
3. Bring a pot of salted water to a boil. Gently drop dumplings in. Cook for 5 minutes or until they float to the top.
4. While dumplings cook, heat butter and olive oil in a skillet over medium-low heat. Add onions and sugar. Stir occasionally for 20 minutes until golden brown. Tip: Low and slow is key for perfect caramelization.
5. Drain dumplings and toss with caramelized onions. Serve immediately. Tip: A sprinkle of fresh thyme adds a nice aromatic touch.

Tender dumplings meet the rich, sweet onions in every bite. Try serving with a dollop of sour cream for extra richness.

Kumla and Sausage Stew

Must-try comfort food for chilly evenings, this Kumla and Sausage Stew combines hearty dumplings with savory sausage in a rich broth.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces (I love the smoky flavor it adds)
• 2 cups all-purpose flour (for that perfect dumpling texture)
• 1 tsp salt (just enough to enhance the flavors)
• 1/2 tsp baking powder (the secret to fluffy dumplings)
• 1 cup water (room temp works best for mixing)
• 4 cups chicken broth (homemade or store-bought, both work)
• 1 tbsp butter (unsalted is my preference for control over saltiness)
• 1 small onion, diced (adds a sweet depth)

Instructions

1. In a large pot, melt butter over medium heat (about 350°F).
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Add sliced sausage, cook until lightly browned, stirring occasionally, about 7 minutes.
4. Pour in chicken broth, bring to a boil, then reduce to a simmer.
5. In a mixing bowl, combine flour, salt, and baking powder.
6. Gradually add water to the dry ingredients, stirring until a sticky dough forms.
7. Drop tablespoon-sized dough pieces into the simmering broth. Tip: Wet the spoon to prevent sticking.
8. Cover and simmer for 20 minutes. Tip: Resist the urge to peek; steam cooks the dumplings evenly.
9. After 20 minutes, check a dumpling for doneness; it should be firm yet tender. Tip: If needed, simmer 5 more minutes.

Warm and inviting, this stew boasts tender dumplings and smoky sausage in every bite. Serve with a side of crusty bread to soak up the flavorful broth.

Herbed Kumla with Dill and Butter

Oftentimes, the simplest dishes bring the most comfort. Herbed Kumla with Dill and Butter is a testament to that, blending soft textures with vibrant flavors.

Ingredients

• 2 cups mashed potatoes (leftovers work great here, adding depth)
• 1 cup all-purpose flour (I swear by King Arthur for consistency)
• 1 tbsp fresh dill, finely chopped (dried in a pinch, but fresh is best)
• 1/2 tsp salt (sea salt elevates the flavor)
• 1/4 cup unsalted butter (European-style butter makes it richer)
• 1/2 cup water (warm, to help bind the dough)

Instructions

1. In a large bowl, combine mashed potatoes, flour, dill, and salt. Mix until a dough forms.
2. Gradually add warm water, kneading until the dough is smooth but not sticky. Tip: If it sticks, add a bit more flour.
3. Divide the dough into small balls, about 1 inch in diameter. Roll them gently between your palms.
4. Bring a large pot of salted water to a boil. Drop the dumplings in, working in batches to avoid crowding.
5. Cook for 3-4 minutes, or until they float to the top. Tip: Don’t overcook, or they’ll become mushy.
6. Drain the dumplings and toss them with unsalted butter until coated. Tip: For extra flavor, brown the butter first.

Yielded dumplings are pillowy with a hint of herbaceousness from the dill. Serve them alongside smoked fish or a crisp salad for contrast.

Kumla with Mushroom Cream Sauce

Loving the comfort of traditional dishes with a twist? Kumla with Mushroom Cream Sauce brings a creamy, earthy flavor to the table, perfect for cozy dinners.

Ingredients

• 2 cups grated potatoes, squeezed dry (I use a cheesecloth for this—no watery kumla!)
• 1 cup all-purpose flour (for that perfect, tender bite)
• 1 tsp salt (sea salt is my preference here)
• 1/2 tsp black pepper, freshly ground
• 2 tbsp unsalted butter (always unsalted for control)
• 1 cup heavy cream (the richer, the better)
• 8 oz mushrooms, sliced (cremini add depth)
• 1 small onion, finely chopped (yellow for sweetness)
• 2 cloves garlic, minced (fresh is non-negotiable)
• 1/4 cup fresh parsley, chopped (for a bright finish)

Instructions

1. In a large bowl, mix grated potatoes, flour, salt, and pepper until a dough forms.
2. Shape dough into small, oval dumplings. Keep them uniform for even cooking.
3. Bring a large pot of salted water to a boil. Gently add dumplings. Cook for 15 minutes or until they float.
4. While dumplings cook, melt butter in a skillet over medium heat. Add onions and garlic, sauté until translucent, about 3 minutes.
5. Add mushrooms to the skillet. Cook until golden, about 5 minutes. Tip: Don’t overcrowd the pan for the best sear.
6. Pour in heavy cream, stirring constantly. Simmer until sauce thickens slightly, about 4 minutes.
7. Drain dumplings and add to the skillet, tossing gently to coat in sauce.
8. Garnish with parsley before serving. Tip: A sprinkle of smoked paprika adds a nice touch.

Expect a delightful contrast between the soft dumplings and the creamy, umami-rich sauce. Serve over a bed of wilted greens for an extra layer of flavor.

Spicy Kumla with Jalapenos and Cheese

TThis Spicy Kumla with Jalapenos and Cheese is a bold twist on a traditional favorite, packing heat and creaminess in every bite. Perfect for those who love a little kick in their comfort food.

Ingredients

– 2 cups mashed potatoes (leftovers work great here)
– 1 cup all-purpose flour (I like to sift mine for extra fluffiness)
– 1/2 cup grated cheddar cheese (sharp cheddar brings the best flavor)
– 2 jalapenos, finely diced (seeds in for more heat)
– 1 tsp salt (I always use sea salt for its clean taste)
– 1/2 tsp black pepper (freshly ground makes a difference)
– 1 tbsp olive oil (extra virgin is my go-to for frying)
– 1/2 cup water (room temp helps bind the dough better)

Instructions

1. In a large bowl, combine mashed potatoes, flour, cheddar cheese, jalapenos, salt, and black pepper. Tip: Mixing by hand ensures even distribution of ingredients.
2. Gradually add water, kneading until a soft dough forms. Tip: The dough should be sticky but manageable; add a bit more flour if too wet.
3. Divide the dough into 8 equal pieces, rolling each into a ball. Tip: Wet your hands slightly to prevent sticking.
4. Heat olive oil in a skillet over medium heat (350°F).
5. Flatten each dough ball into a 1/2-inch thick patty.
6. Fry patties in the skillet for 3-4 minutes per side, until golden brown and crispy.
7. Transfer to a paper towel-lined plate to drain any excess oil.

FThe Spicy Kumla with Jalapenos and Cheese offers a crispy exterior with a soft, cheesy center. Serve with a dollop of sour cream to balance the heat, or alongside a fresh salad for a complete meal.

Kumla with Brown Butter and Sage

Every now and then, a dish comes along that’s both comforting and sophisticated. Kumla with brown butter and sage is just that.

Ingredients

• 2 cups mashed potatoes (leftover works great here)
• 1 cup all-purpose flour (I like King Arthur for its consistency)
• 1/2 tsp salt (fine sea salt blends in better)
• 4 tbsp unsalted butter (European-style butter elevates the flavor)
• 10 fresh sage leaves (fresh is non-negotiable for that crisp texture)

Instructions

1. In a large bowl, combine mashed potatoes, flour, and salt until a dough forms.
2. Divide dough into 8 pieces, rolling each into a ball. Keep them covered to prevent drying.
3. Bring a large pot of salted water to a boil. Drop in kumla balls, cooking for 10 minutes or until they float.
4. While kumla cook, melt butter in a skillet over medium heat until it turns a nutty brown, about 3 minutes.
5. Add sage leaves to the butter, frying until crisp, about 1 minute. Remove sage and set aside.
6. Drain kumla and toss in the brown butter until coated.
7. Serve hot, garnished with crispy sage leaves.

Rich and pillowy kumla pair beautifully with the nutty brown butter. Try serving them alongside a crisp green salad for contrast.

Beef and Kumla Casserole

Let’s dive into a hearty Beef and Kumla Casserole, a dish that combines tender beef with fluffy potato dumplings for a comforting meal. Perfect for chilly evenings, this casserole is a crowd-pleaser with its rich flavors and satisfying texture.

Ingredients

• 1.5 lbs beef chuck, cubed (go for well-marbled pieces for extra flavor)
• 2 cups all-purpose flour (I like to sift mine for lighter dumplings)
• 4 large potatoes, peeled and grated (squeeze out excess moisture for the best texture)
• 1 large onion, diced (yellow onions work great here)
• 2 cups beef broth (homemade if you have it, but store-bought is fine)
• 1/2 cup heavy cream (adds a luxurious richness)
• 2 tbsp butter (unsalted, so you can control the saltiness)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large skillet, melt butter over medium heat. Add diced onions and sauté until translucent, about 5 minutes.
3. Add cubed beef to the skillet. Brown on all sides, about 7 minutes. Tip: Don’t overcrowd the pan to get a good sear.
4. Stir in beef broth, heavy cream, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 1 hour, stirring occasionally.
5. While the beef simmers, mix flour and grated potatoes in a bowl to form the dumpling dough. Tip: The dough should be sticky but manageable.
6. Form the dough into small balls, about 1 inch in diameter. Drop them into the simmering beef mixture. Cover and cook for another 20 minutes.
7. Transfer the skillet to the preheated oven. Bake uncovered for 15 minutes to crisp up the top. Tip: Keep an eye on it to prevent over-browning.

Zesty and comforting, this casserole pairs wonderfully with a crisp green salad or steamed vegetables. The dumplings soak up the savory sauce, making every bite a delight.

Kumla with Lingonberry Jam

Just when you think comfort food can’t get any better, along comes Kumla with Lingonberry Jam. This dish is a cozy, hearty treat that’s perfect for chilly evenings.

Ingredients

• 2 cups grated potatoes, squeezed dry (I find Yukon Golds work best for their creamy texture)
• 1 cup all-purpose flour (for a lighter touch, I sometimes swap half with potato flour)
• 1 tsp salt (don’t skimp; it brings out the potatoes’ flavor)
• 1/2 cup lingonberry jam (homemade is ideal, but a good store-bought jar saves time)
• 2 tbsp butter (unsalted, because I like controlling the saltiness)
• 1/2 cup heavy cream (for a luxurious finish)

Instructions

1. In a large bowl, mix grated potatoes, flour, and salt until a dough forms. Tip: If the dough feels too wet, add a bit more flour.
2. Shape the dough into small, oval dumplings. Keep them uniform for even cooking.
3. Bring a large pot of salted water to a boil. Gently drop dumplings in. Tip: Don’t overcrowd the pot; cook in batches if needed.
4. Simmer for 15-20 minutes until dumplings float to the top. Then, cook for 2 more minutes.
5. While dumplings cook, melt butter in a pan over medium heat. Stir in lingonberry jam until warm. Tip: A splash of water can loosen the jam if it’s too thick.
6. Drain dumplings and toss with heavy cream. Serve hot, topped with the lingonberry butter sauce.

The dumplings are delightfully tender with a slight chew, while the lingonberry jam adds a sweet-tart contrast. Try serving them with a dollop of sour cream for extra richness.

Vegetarian Kumla with Root Vegetables

Perfect for chilly evenings, this Vegetarian Kumla with Root Vegetables is a hearty, comforting dish that’s surprisingly simple to make.

Ingredients

• 2 cups grated potatoes (I always use Yukon Gold for their buttery texture)
• 1 cup grated carrots (for a sweet, earthy flavor)
• 1 cup grated parsnips (adds a nice peppery kick)
• 1/2 cup all-purpose flour (keep it light and airy by sifting)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp unsalted butter (my go-to for richness)
• 4 cups vegetable broth (homemade or store-bought, but low-sodium is best)

Instructions

1. In a large bowl, combine grated potatoes, carrots, and parsnips. Tip: Squeeze out excess moisture with a clean towel for better texture.
2. Mix in flour, salt, and pepper until evenly distributed. The dough should be sticky but manageable.
3. Form the mixture into small, palm-sized dumplings. Tip: Wet your hands to prevent sticking.
4. In a large pot, bring vegetable broth to a boil over high heat.
5. Gently drop dumplings into the boiling broth. Reduce heat to medium and simmer for 20 minutes. Tip: Don’t overcrowd the pot; cook in batches if necessary.
6. Remove dumplings with a slotted spoon and set aside. Keep warm.
7. In the same pot, melt butter over medium heat. Add the cooked dumplings back in, tossing lightly to coat. Cook for another 2-3 minutes until slightly golden.

Warm and satisfying, these dumplings have a soft interior with a slightly crispy exterior. Serve them over a bed of sautéed greens for an extra veggie boost.

Kumla in Broth with Leeks

Now, let’s dive into making Kumla in Broth with Leeks, a comforting dish that’s perfect for chilly evenings.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for extra fluffiness)
• 1 tsp salt (sea salt adds a nice touch)
• 1 cup water (warm, to help the dough come together)
• 4 cups chicken broth (homemade is best, but store-bought works in a pinch)
• 2 leeks, cleaned and sliced (white and light green parts only for sweetness)
• 2 tbsp butter (unsalted, to control the saltiness)

Instructions

1. In a large bowl, mix flour and salt. Gradually add warm water, stirring until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth. Let it rest for 10 minutes.
3. Roll the dough into small, marble-sized balls. Dust with flour to prevent sticking.
4. In a pot, bring chicken broth to a boil over medium-high heat. Add the dough balls and cook for 10 minutes.
5. Meanwhile, in a skillet, melt butter over medium heat. Add leeks and sauté until soft, about 5 minutes.
6. Add the sautéed leeks to the pot with the kumla. Simmer together for another 5 minutes.
7. Serve hot. The kumla should be tender, and the broth rich with the sweetness of leeks.

Zesty and comforting, this dish pairs wonderfully with a slice of crusty bread for dipping. The kumla’s soft texture contrasts beautifully with the leeks’ slight crunch.

Kumla with Smoked Salmon and Dill Sauce

Yield a comforting yet elegant dish with this Kumla recipe, paired with smoked salmon and a creamy dill sauce. Perfect for a cozy dinner or a special occasion.

Ingredients

– 2 cups grated potatoes, squeezed dry (I find Yukon Golds work best for their buttery texture)
– 1 cup all-purpose flour (keep it light and airy by sifting)
– 1 tsp salt (I always reach for sea salt for its clean taste)
– 1/2 tsp ground nutmeg (a little goes a long way here)
– 4 oz smoked salmon, thinly sliced (look for wild-caught for superior flavor)
– 1/2 cup sour cream (full-fat version makes the sauce luxuriously creamy)
– 2 tbsp fresh dill, chopped (nothing beats the freshness of homegrown)
– 1 tbsp lemon juice (freshly squeezed, please)
– 1/2 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. In a large bowl, mix grated potatoes, flour, salt, and nutmeg until a dough forms. Tip: The dough should be sticky but manageable. If too wet, add a bit more flour.
2. Shape the dough into small, oval dumplings. Tip: Wet your hands slightly to prevent sticking.
3. Bring a large pot of salted water to a boil. Gently add dumplings. Cook for 15 minutes or until they float to the top. Tip: Don’t overcrowd the pot; cook in batches if necessary.
4. While dumplings cook, mix sour cream, dill, lemon juice, and black pepper in a small bowl for the sauce.
5. Drain dumplings and divide among plates. Top with smoked salmon slices and drizzle with dill sauce.
Zesty and tender, the kumla dumplings offer a delightful contrast to the smoky salmon and tangy dill sauce. Serve with a crisp white wine for an elevated meal.

Sweet Potato Kumla with Maple Glaze

Craving something uniquely comforting? Sweet Potato Kumla with Maple Glaze combines earthy sweetness with a sticky, aromatic finish. Perfect for autumn evenings or whenever you need a hug in a bowl.

Ingredients

• 2 cups mashed sweet potatoes (I roast mine for deeper flavor)
• 1 cup all-purpose flour (keep it light by sifting)
• 1/2 cup maple syrup (the darker, the better for that robust glaze)
• 2 tbsp unsalted butter (melted, because it blends smoother)
• 1 tsp cinnamon (a must for that warm spice kick)
• 1/2 tsp salt (balances the sweetness just right)

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix mashed sweet potatoes and melted butter until smooth.
3. Gradually add flour, cinnamon, and salt. Stir until a dough forms. Tip: Don’t overmix to keep the kumla tender.
4. Shape the dough into small balls, about 1-inch in diameter. Place them on the prepared baking sheet.
5. Bake for 20 minutes or until the edges start to golden. Tip: Rotate the sheet halfway for even baking.
6. While baking, warm maple syrup in a small saucepan over low heat for 5 minutes. Tip: A splash of vanilla extract can elevate the glaze.
7. Remove kumla from the oven. Immediately brush each with warm maple syrup.
8. Serve warm. The glaze will set slightly, creating a delightful sticky coating.

Golden and glossy, these kumla offer a chewy interior with a crisp maple shell. Try stacking them high with a drizzle of extra syrup for a show-stopping dessert.

Kumla with Pork Roast and Gravy

Unearth the comfort of Norwegian roots with this hearty dish, perfect for chilly evenings or family gatherings.

Ingredients

• 2 lbs pork shoulder roast (bone-in adds more flavor)
• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 4 cups water (filtered makes a difference in the gravy)
• 1 tsp salt (sea salt is my preference for its clean taste)
• 1/2 tsp black pepper (freshly ground packs a punch)
• 2 tbsp vegetable oil (canola works in a pinch, but I love the richness of avocado oil)
• 1 large onion, diced (yellow onions are my go-to for sweetness)
• 1 lb potatoes, peeled and grated (Yukon Golds are perfect for their buttery texture)

Instructions

1. Preheat your oven to 350°F. Pat the pork roast dry with paper towels for better browning.
2. Heat oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until golden, about 4 minutes per side. Remove and set aside.
3. In the same pot, sauté onions until translucent, about 5 minutes. Tip: Scrape the brown bits for extra flavor.
4. Stir in flour, salt, and pepper to create a roux. Cook for 2 minutes until golden.
5. Gradually whisk in water, ensuring no lumps. Bring to a simmer.
6. Return the pork to the pot. Cover and bake for 2 hours, until the meat is fork-tender.
7. Meanwhile, mix grated potatoes with a pinch of salt. Form into small dumplings.
8. Add dumplings to the pot during the last 30 minutes of cooking. Tip: Don’t overcrowd to ensure even cooking.
9. Once done, let the roast rest for 10 minutes before slicing. Tip: This keeps the juices in.

Best served hot, the kumla dumplings soak up the rich gravy, while the pork melts in your mouth. Try pairing with a crisp apple salad for a refreshing contrast.

Kumla with Apple and Cinnamon

Fancy a twist on traditional kumla? This version with apple and cinnamon brings a sweet, spiced warmth to the table.

Ingredients

• 2 cups grated potatoes, squeezed dry (I find russets work best for their starchiness)
• 1 cup all-purpose flour (measured by spooning into the cup, then leveling)
• 1/2 tsp salt (I like sea salt for its subtle crunch)
• 1 medium apple, peeled and finely diced (Granny Smith adds a nice tartness)
• 1 tsp cinnamon (always go for Ceylon for its sweet, delicate flavor)
• 2 tbsp butter, melted (unsalted lets you control the dish’s saltiness)
• 1/4 cup brown sugar (pack it tight in the measuring cup for accuracy)

Instructions

1. Preheat your oven to 375°F. A properly heated oven ensures even cooking.
2. In a large bowl, mix grated potatoes, flour, and salt until combined. The dough should be sticky but manageable.
3. Gently fold in diced apple and cinnamon. Distribute evenly to avoid clumps.
4. Shape the mixture into small, palm-sized balls. Wet hands prevent sticking.
5. Place balls on a greased baking sheet, spacing them 2 inches apart. They’ll expand slightly.
6. Brush each ball with melted butter. This adds richness and promotes browning.
7. Sprinkle brown sugar over the tops. It’ll caramelize for a crisp finish.
8. Bake for 25 minutes, or until golden brown. Rotate the sheet halfway for uniformity.

Warm from the oven, these kumla are crispy outside, tender inside. Serve with a dollop of sour cream to balance the sweetness.

Kumla with Lamb and Mint Sauce

Never underestimate the comfort of a hearty, traditional dish. Kumla with Lamb and Mint Sauce brings warmth and flavor to any table.

Ingredients

• 2 cups grated potatoes, squeezed dry (I find russets work best for their starch content)
• 1 cup all-purpose flour (keep it light and airy by sifting)
• 1 tsp salt (I prefer sea salt for its clean taste)
• 1 lb lamb shoulder, cubed (trim excess fat for a leaner dish)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 cup fresh mint leaves, chopped (the fresher, the better)
• 1/2 cup Greek yogurt (full-fat for creaminess)
• 1 garlic clove, minced (a small one packs enough punch)
• 1 tbsp lemon juice (freshly squeezed, please)

Instructions

1. Mix grated potatoes, flour, and salt in a bowl until a dough forms. Tip: Don’t overwork the dough to keep the kumla tender.
2. Shape dough into small balls, about 1-inch in diameter. Set aside.
3. Heat olive oil in a large skillet over medium-high heat. Add lamb cubes, browning on all sides, about 5 minutes. Tip: Resist stirring too much for a better sear.
4. Reduce heat to medium, cover, and simmer lamb for 20 minutes until tender. Tip: Check occasionally to prevent drying out.
5. While lamb cooks, boil kumla in salted water for 10 minutes until they float to the top. Drain.
6. Combine mint, yogurt, garlic, and lemon juice in a bowl for the sauce. Adjust lemon to taste.
7. Serve kumla topped with lamb and a dollop of mint sauce.

Rich flavors of lamb and fresh mint sauce complement the soft, pillowy kumla. Try serving with a side of pickled vegetables for a tangy contrast.

Kumla with Chicken and Creamy Mustard Sauce

Let’s dive into making Kumla with Chicken and Creamy Mustard Sauce, a dish that combines hearty dumplings with tender chicken in a rich sauce.

Ingredients

• 2 cups all-purpose flour (I like to sift mine for lighter dumplings)
• 1 tsp salt (sea salt adds a nice touch)
• 1 cup water (warm, to help the dough come together)
• 2 boneless, skinless chicken breasts (about 1 lb, I prefer free-range for better flavor)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1 cup heavy cream (for that luxurious sauce)
• 2 tbsp Dijon mustard (adds a sharp, tangy kick)
• 1/2 tsp black pepper (freshly ground, please)
• 1 small onion, finely chopped (yellow onions work best here)
• 2 cloves garlic, minced (because garlic makes everything better)

Instructions

1. In a large bowl, mix flour and salt. Gradually add warm water, stirring until a dough forms. Tip: Don’t overmix to keep the dumplings tender.
2. Divide dough into small pieces, rolling each into a ball. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add chicken breasts, cooking for 5-7 minutes per side until golden and cooked through. Remove and set aside.
4. In the same skillet, sauté onion and garlic until soft, about 3 minutes. Tip: This builds flavor in the sauce.
5. Whisk in heavy cream, Dijon mustard, and black pepper. Bring to a simmer.
6. Add dumplings to the sauce, covering and cooking for 10 minutes until they float. Tip: This means they’re done!
7. Slice chicken and return to the skillet, heating through for 2 minutes.

Enjoy the creamy, tangy sauce with the soft dumplings and juicy chicken. Perfect for a cozy dinner, maybe with a side of steamed greens.

Kumla with Duck and Orange Sauce

Zesty and rich, this dish combines the earthy tones of kumla with the luxurious flavor of duck, all brightened by a tangy orange sauce. Perfect for a cozy dinner that feels gourmet without the fuss.

Ingredients

• 2 cups grated potatoes, squeezed dry (I use a cheesecloth for maximum dryness)
• 1 cup all-purpose flour (a pinch more if the mixture feels too wet)
• 1 tsp salt (I like sea salt for its clean taste)
• 2 duck breasts, skin on (scoring the skin helps render fat evenly)
• 1 cup fresh orange juice (strained to avoid pulp)
• 2 tbsp honey (local if you have it, for a deeper flavor)
• 1 tbsp butter (unsalted, to control the dish’s saltiness)
• 1 tsp thyme leaves (fresh is best, but dried works in a pinch)

Instructions

1. Preheat oven to 375°F. This ensures even cooking of the kumla.
2. Mix potatoes, flour, and salt in a bowl until a dough forms. Tip: Don’t overmix to keep the kumla tender.
3. Shape dough into small balls. Boil in salted water for 10 minutes until they float. Tip: Floating means they’re done.
4. Score duck skin in a crosshatch pattern. Season with salt.
5. Cook duck skin-side down in a cold pan. Turn heat to medium. Cook for 6 minutes until skin is crispy. Tip: Starting cold renders fat slowly for crispiness.
6. Flip duck. Cook for 4 minutes. Remove from pan. Rest for 5 minutes.
7. In the same pan, add orange juice, honey, and thyme. Simmer for 5 minutes until slightly thickened. Stir in butter for shine.
8. Slice duck. Serve over kumla with sauce drizzled on top.

Lusciously tender duck pairs beautifully with the soft, pillowy kumla. The orange sauce adds a sweet and acidic balance. Try garnishing with orange zest for an extra pop of color and flavor.

Kumla with Venison and Juniper Berry Sauce

Loving the hearty flavors of traditional Scandinavian cuisine, this dish combines tender kumla with rich venison and a fragrant juniper berry sauce. Perfect for a cozy dinner, it’s a meal that warms from the inside out.

Ingredients

• 2 cups grated potatoes, squeezed dry (I find Yukon Golds work best for their buttery texture)
• 1 cup all-purpose flour (keep it handy for dusting)
• 1 lb venison stew meat, cubed (wild-caught adds a deeper flavor)
• 2 tbsp extra virgin olive oil (my go-to for searing)
• 1 cup beef stock (homemade if you have it)
• 10 juniper berries, lightly crushed (to release their piney aroma)
• 1 tsp salt (adjust based on your stock’s saltiness)
• 1/2 tsp black pepper (freshly ground for the best flavor)

Instructions

1. In a large bowl, mix grated potatoes and flour until a dough forms. Tip: Keep your hands floured to prevent sticking.
2. Shape dough into small, oval dumplings (kumla). Set aside on a floured tray.
3. Heat olive oil in a large skillet over medium-high heat. Sear venison cubes until browned, about 3 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
4. Add beef stock, juniper berries, salt, and pepper to the skillet. Bring to a simmer.
5. Gently add kumla to the simmering sauce. Cover and cook for 20 minutes, turning once halfway. Tip: The dumplings are done when they float to the top.

Wrapping up, the kumla are delightfully soft with a slight chew, while the venison is fork-tender. Serve this dish with a side of lingonberry jam for a sweet contrast to the savory sauce.

Kumla with Turkey and Cranberry Sauce

Kumla with turkey and cranberry sauce brings a cozy twist to your holiday table. Keep it simple and let the flavors shine.

Ingredients

• 2 cups grated raw potatoes (squeeze out excess liquid for crispier kumla)
• 1 cup all-purpose flour (I like to sift it for lighter dumplings)
• 1 tsp salt (fine sea salt blends better)
• 1 lb cooked turkey, shredded (leftovers work great here)
• 1 cup cranberry sauce (homemade or store-bought, but go for the whole berry kind)
• 2 tbsp butter (unsalted is my preference for controlling saltiness)
• 1/2 cup heavy cream (for a richer sauce)

Instructions

1. Mix grated potatoes, flour, and salt in a bowl until a sticky dough forms.
2. Shape dough into small balls, about 1 inch in diameter.
3. Bring a large pot of salted water to a boil. Drop kumla in gently.
4. Simmer for 15 minutes or until they float to the top, indicating they’re done.
5. While kumla cook, melt butter in a skillet over medium heat.
6. Add shredded turkey, stirring occasionally, until warmed through, about 5 minutes.
7. Stir in cranberry sauce and heavy cream, simmering for another 3 minutes to combine flavors.
8. Drain kumla and serve immediately topped with the turkey and cranberry mixture.

Just right, the kumla are tender with a slight chew, paired perfectly with the creamy, tangy sauce. Try serving on a bed of sautéed greens for a colorful plate.

Kumla with Rabbit and Thyme

Never underestimate the comfort of a hearty dish like Kumla with Rabbit and Thyme. This recipe brings a rustic charm to your table with minimal fuss.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 tsp salt (sea salt adds a nice crunch)
• 1 cup milk (whole milk makes it richer)
• 1 lb rabbit meat, cubed (wild rabbit adds depth, but farmed works too)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tbsp fresh thyme leaves (dried can sub in a pinch, but fresh is brighter)
• 4 cups chicken stock (homemade elevates the dish)
• 1 large onion, diced (yellow onions are my preference here)

Instructions

1. In a large bowl, mix flour and salt. Gradually add milk, stirring until a dough forms. Tip: Dough should be sticky but manageable.
2. On a floured surface, knead dough for 5 minutes until smooth. Cover and let rest for 30 minutes.
3. Heat olive oil in a large pot over medium heat. Add onion, sauté until translucent, about 5 minutes.
4. Add rabbit cubes, browning on all sides, roughly 7 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
5. Pour in chicken stock, bring to a boil. Reduce heat to simmer, add thyme, cover, and cook for 45 minutes.
6. While the rabbit simmers, shape dough into small dumplings. Tip: Wet hands prevent sticking.
7. Gently add dumplings to the pot, simmer uncovered for 15 minutes until they float to the top.

Makes about 4 servings. The dumplings are pillowy, soaking up the rich, thyme-infused broth. Serve with a crusty bread to mop up every last drop.

Conclusion

Bringing together the heartwarming tradition of Norwegian cuisine, our roundup of 24 Delicious Kumla Recipes offers a treasure trove of flavors for every home cook. Whether you’re a seasoned chef or new to the kitchen, these recipes promise to delight. We’d love to hear which dish captured your heart—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!