18 Delicious Kumla Recipes Traditional

Food has a magical way of bringing us back to our roots, and what better way to celebrate tradition than with a plate of warm, comforting kumla? Whether you’re a seasoned chef or a curious newcomer to Norwegian cuisine, our roundup of 18 Delicious Kumla Recipes Traditional is sure to inspire your next kitchen adventure. Dive in and discover the hearty, dumpling-like delights that have been cherished for generations!

Traditional Norwegian Kumla with Ham

Zesty and comforting, Traditional Norwegian Kumla with Ham is a dish that brings warmth to any table. You’ll love how its simple ingredients come together to create something truly special.

Ingredients

• 2 cups grated raw potatoes, squeezed dry
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 lb cooked ham, diced into 1/2-inch pieces
• 4 cups chicken stock, homemade preferred
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• Fresh dill, finely chopped for garnish

Instructions

1. In a large mixing bowl, combine the grated potatoes, flour, salt, and pepper until a sticky dough forms.
2. Gently fold in the diced ham, ensuring it’s evenly distributed throughout the dough.
3. Bring the chicken stock to a simmer in a large pot over medium heat, maintaining a gentle bubble.
4. Using wet hands, form the dough into 1-inch balls and carefully drop them into the simmering stock.
5. Cook the kumla for 25 minutes, or until they float to the surface and are firm to the touch.
6. Remove the kumla with a slotted spoon and set aside, keeping warm.
7. In a small saucepan, melt the butter over low heat and stir in the heavy cream until just warmed through.
8. Drizzle the cream mixture over the kumla and garnish with fresh dill before serving.

Tip: For extra flavor, let the dough rest for 10 minutes before forming into balls. Tip: Ensure the stock is at a steady simmer to prevent the kumla from falling apart. Tip: Serve with a side of pickled vegetables for a traditional Norwegian touch.

Tender and hearty, these kumla offer a delightful contrast between the soft potato dough and the savory ham. Try serving them with a dollop of sour cream for an extra layer of richness.

Sweet Potato Kumla with Brown Butter Sauce

Ever find yourself craving something cozy yet a bit fancy for dinner? Sweet Potato Kumla with Brown Butter Sauce is your answer. It’s a twist on a classic, blending sweet and savory in the most comforting way.

Ingredients

• 2 cups mashed sweet potatoes, cooled
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/4 cup unsalted butter
• 1 tbsp fresh sage, finely chopped
• 1/2 cup heavy cream
• 1/4 tsp black pepper, freshly ground

Instructions

1. In a large mixing bowl, combine the mashed sweet potatoes, all-purpose flour, salt, and ground nutmeg until a dough forms. Tip: The dough should be soft but not sticky; add a bit more flour if necessary.
2. Divide the dough into 8 equal portions, rolling each into a ball. Flatten slightly to form kumla.
3. Bring a large pot of salted water to a boil over high heat. Gently add the kumla, reducing heat to a simmer. Cook for 10 minutes, or until they float to the surface.
4. While the kumla cook, melt the unsalted butter in a skillet over medium heat. Continue cooking, swirling occasionally, until the butter turns a deep golden brown, about 3 minutes. Tip: Watch closely to prevent burning.
5. Add the finely chopped sage to the brown butter, stirring for 30 seconds until fragrant.
6. Pour in the heavy cream and freshly ground black pepper, stirring to combine. Simmer for 2 minutes until slightly thickened.
7. Drain the kumla and divide among plates. Drizzle with the brown butter sauce.

Kumla comes out pillowy soft, with a subtle sweetness that pairs beautifully with the rich, nutty sauce. Try serving it with a sprinkle of crispy sage leaves on top for an extra layer of texture and flavor.

Kumla Dumplings in Creamy Dill Sauce

These kumla dumplings in creamy dill sauce are a cozy, comforting dish that’s perfect for when you’re craving something hearty yet refined. Think tender potato dumplings swimming in a lush, herby sauce that’s just begging to be sopped up with crusty bread.

Ingredients

• 2 cups russet potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1 tsp salt
• 4 tbsp unsalted butter
• 1 cup heavy cream
• 2 tbsp fresh dill, finely chopped
• 1/2 tsp white pepper
• 1/2 cup chicken stock

Instructions

1. In a large bowl, combine grated potatoes, flour, beaten egg, and salt. Mix until a dough forms.
2. Divide the dough into 12 equal portions, rolling each into a ball. Tip: Keep your hands lightly floured to prevent sticking.
3. Bring a large pot of salted water to a boil. Gently drop dumplings in, cooking for 10 minutes or until they float to the surface.
4. While dumplings cook, melt butter in a skillet over medium heat. Stir in heavy cream, dill, white pepper, and chicken stock. Simmer for 5 minutes until slightly thickened. Tip: Stir constantly to prevent the sauce from separating.
5. Using a slotted spoon, transfer cooked dumplings to the skillet, tossing gently to coat in the sauce. Cook together for 2 minutes. Tip: For a golden finish, let the dumplings sit undisturbed for the last 30 seconds.

The dumplings are pillowy soft with a subtle earthiness, while the sauce is luxuriously creamy with a bright dill kick. Serve them over a bed of sautéed greens for a pop of color and freshness.

Spiced Kumla with Lingonberry Jam

Guess what? You’re about to dive into making a dish that’s as comforting as it is unique. Spiced Kumla with Lingonberry Jam is a cozy, flavorful meal that’ll warm you right up.

Ingredients

• 2 cups russet potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 tsp salt
• 1/2 cup clarified butter
• 1/2 cup lingonberry jam

Instructions

1. In a large bowl, combine grated potatoes, flour, cardamom, nutmeg, cloves, and salt. Mix until a dough forms.
2. Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten slightly into a disc.
3. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the kumla discs to the skillet. Cook for 4-5 minutes on each side, or until golden brown and crispy.
5. Transfer the cooked kumla to a paper towel-lined plate to drain any excess butter.
6. Serve warm, topped with a generous spoonful of lingonberry jam.

Absolutely delightful, these spiced kumla offer a crispy exterior with a soft, fluffy inside, perfectly balanced by the tart sweetness of the lingonberry jam. Try serving them alongside a dollop of sour cream for an extra layer of richness.

Kumla and Sausage Casserole

Wow, you’re going to love this cozy, comforting dish that’s perfect for any night of the week. It’s a hearty blend of flavors that’ll make your kitchen smell amazing.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 cups kumla (potato dumplings), pre-cooked
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1 tsp fresh thyme leaves
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a large skillet over medium heat, sauté the sliced sausage until lightly browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add the diced onion and minced garlic, cooking until translucent, about 3 minutes. Tip: Deglaze the pan with a splash of chicken stock to pick up all the flavorful bits.
4. Layer the pre-cooked kumla and sautéed sausage in the prepared baking dish. Sprinkle with fresh thyme leaves and smoked paprika.
5. Pour the heavy cream and remaining chicken stock over the layers, ensuring everything is evenly moistened. Tip: For a richer flavor, let the mixture sit for 10 minutes before baking.
6. Cover with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly. Tip: For a crispier top, broil for the last 2 minutes.

Fluffy kumla and savory sausage come together in this casserole for a dish that’s both creamy and satisfying. Serve it with a side of pickled vegetables to cut through the richness.

Herbed Kumla with Mushroom Gravy

Hey, have you ever tried something that feels like a hug in a bowl? That’s exactly what you’ll get with this comforting dish, perfect for those chilly evenings or when you’re craving something hearty and flavorful.

Ingredients

• 2 cups russet potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 cup vegetable stock
• 1/2 cup heavy cream
• 1 tbsp cornstarch, dissolved in 2 tbsp cold water

Instructions

1. In a large bowl, combine grated potatoes, flour, thyme, rosemary, salt, and pepper until a dough forms. Tip: Squeeze excess moisture from the potatoes for a firmer dough.
2. Shape the dough into small, oval dumplings, about 2 inches long.
3. Bring a large pot of salted water to a boil. Gently add the dumplings and cook for 10 minutes, or until they float to the surface. Tip: Don’t overcrowd the pot to ensure even cooking.
4. While the dumplings cook, heat clarified butter in a skillet over medium heat. Add mushrooms and garlic, sautéing until golden, about 5 minutes.
5. Pour in vegetable stock and bring to a simmer. Stir in heavy cream and the cornstarch mixture, cooking until the gravy thickens, about 3 minutes. Tip: Adjust the heat to prevent the gravy from boiling too vigorously.
6. Drain the dumplings and serve them hot, generously topped with the mushroom gravy.

Unbelievably tender dumplings meet a rich, earthy gravy in this dish, creating a symphony of textures and flavors. Try serving it with a side of roasted vegetables for a complete meal that’s sure to impress.

Kumla Pancakes with Maple Syrup

Let’s dive into making these comforting Kumla Pancakes with Maple Syrup, a dish that brings a cozy, homemade feel to your breakfast table. You’ll love how the subtle sweetness of the maple syrup complements the hearty, dumpling-like pancakes.

Ingredients

• 1 cup all-purpose flour, sifted
• 1/2 tsp baking powder
• 1/4 tsp fine sea salt
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup whole milk
• 2 tbsp clarified butter, melted
• 1/4 cup pure maple syrup, plus extra for serving

Instructions

1. In a medium mixing bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until well combined.
2. Add the lightly beaten pasture-raised egg, whole milk, and melted clarified butter to the dry ingredients. Stir until just combined; avoid overmixing to ensure tender pancakes.
3. Heat a non-stick skillet over medium-low heat (300°F) and lightly grease with clarified butter.
4. Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
5. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Transfer the pancakes to a warm plate and drizzle with 1/4 cup pure maple syrup. Serve immediately with extra syrup on the side.

Delight in the fluffy texture and rich flavor of these Kumla Pancakes, perfect for a leisurely weekend breakfast. For an extra touch, top with a dollop of whipped cream or a sprinkle of toasted nuts to add crunch.

Beef and Kumla Stew

Sometimes, you just need a hearty stew to warm you up from the inside out. This Beef and Kumla Stew is your go-to for those chilly evenings, combining tender beef with the unique texture of kumla for a dish that’s both comforting and a bit adventurous.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups beef stock, preferably homemade
• 1 cup heavy cream
• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp ground nutmeg
• 2 pasture-raised eggs, lightly beaten

Instructions

1. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional 30 seconds, until fragrant.
5. Return the beef to the pot along with any accumulated juices. Pour in the beef stock, scraping the bottom of the pot to loosen any browned bits.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, or until the beef is fork-tender.
7. While the stew simmers, prepare the kumla dough by combining the flour, salt, pepper, nutmeg, and beaten eggs in a large bowl. Mix until a stiff dough forms.
8. Using a spoon, form the dough into small, irregularly shaped dumplings and drop them directly into the simmering stew.
9. Cover and cook for an additional 20 minutes, or until the dumplings are cooked through and float to the surface.
10. Stir in the heavy cream and adjust the seasoning if necessary. Serve hot.

Absolutely rich and creamy, this stew boasts layers of flavor with the tender beef and pillowy kumla dumplings. For an extra touch, garnish with fresh parsley or serve alongside a crisp, green salad to cut through the richness.

Kumla with Caramelized Onions and Bacon

Zesty and comforting, this dish is a hidden gem that combines the earthy flavors of kumla with the sweet and savory notes of caramelized onions and crispy bacon. Perfect for a cozy night in, it’s a recipe that feels like a warm hug.

Ingredients

• 1 cup clarified butter
• 2 large yellow onions, thinly sliced
• 4 slices thick-cut bacon, diced
• 2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup whole milk
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp granulated sugar

Instructions

1. In a large skillet over medium heat, melt 2 tbsp of clarified butter. Add the thinly sliced onions and sugar, stirring to coat. Cook for 25-30 minutes, stirring occasionally, until deeply caramelized. Tip: Lower the heat if onions begin to burn.
2. In the same skillet, add the diced bacon. Cook over medium heat until crispy, about 8-10 minutes. Remove with a slotted spoon and set aside.
3. In a large bowl, whisk together flour, salt, and pepper. Make a well in the center and add the milk and lightly beaten eggs. Stir until a sticky dough forms.
4. Bring a large pot of salted water to a boil. Using a tablespoon, drop dough into boiling water. Cook for 5-7 minutes, or until kumla float to the surface. Remove with a slotted spoon.
5. In a clean skillet, heat the remaining clarified butter over medium heat. Add the cooked kumla and fry until golden brown, about 3-4 minutes per side.
6. Serve the fried kumla topped with caramelized onions and crispy bacon. Tip: For an extra touch, garnish with fresh thyme leaves.

Hearty and satisfying, the kumla are wonderfully soft inside with a crispy exterior, perfectly complemented by the sweetness of the onions and the saltiness of the bacon. Try serving it with a dollop of sour cream for added richness.

Vegetarian Kumla with Root Vegetables

Believe it or not, this vegetarian kumla with root vegetables is a cozy, hearty dish that’ll make you forget it’s meat-free. You’ll love the tender dumplings and the earthy sweetness of the veggies.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp sea salt, finely ground
• 1 cup lukewarm water
• 2 tbsp clarified butter
• 1 cup parsnips, peeled and diced
• 1 cup carrots, peeled and diced
• 1 cup rutabaga, peeled and diced
• 4 cups vegetable stock, homemade preferred
• 1 tbsp fresh dill, finely chopped

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and sea salt.
2. Gradually add the lukewarm water to the flour mixture, stirring until a soft dough forms. Tip: The dough should be sticky but manageable.
3. On a floured surface, knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
4. In a large pot, melt the clarified butter over medium heat. Add the diced parsnips, carrots, and rutabaga, sautéing for 5 minutes until slightly softened.
5. Pour in the vegetable stock and bring to a gentle boil. Reduce heat to a simmer.
6. Pinch off small pieces of the dough, rolling them into balls about the size of a walnut. Drop them into the simmering broth. Tip: Work in batches to avoid overcrowding the pot.
7. Cover and simmer for 20 minutes, or until the dumplings are cooked through and float to the surface. Tip: Avoid lifting the lid too often to keep the steam in.
8. Stir in the fresh dill just before serving.

The dumplings are delightfully chewy, soaking up the rich, savory broth, while the root vegetables add a sweet, earthy contrast. Serve it in deep bowls with a sprinkle of extra dill on top for a pop of color and freshness.

Kumla in a Rich Beef Broth

You’ve probably heard of dumplings, but have you ever tried kumla? These Norwegian potato dumplings are a cozy, comforting dish that’s perfect for a chilly evening. Let’s dive into making them swim in a rich beef broth that’ll warm you right up.

Ingredients

• 2 cups russet potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 tsp salt
• 1 large pasture-raised egg, lightly beaten
• 4 cups homemade beef broth
• 1 tbsp clarified butter
• Fresh parsley, finely chopped for garnish

Instructions

1. In a large bowl, combine grated potatoes, flour, salt, and beaten egg. Mix until a dough forms.
2. Shape the dough into small, oval dumplings, about 1 inch in length.
3. Bring the beef broth to a gentle simmer in a large pot over medium heat.
4. Carefully drop the dumplings into the simmering broth. Cook for 15 minutes, or until they float to the surface.
5. Remove the dumplings with a slotted spoon and set aside. Keep the broth warm.
6. In a skillet, heat clarified butter over medium heat. Lightly brown the dumplings on all sides, about 2 minutes per side.
7. Return the dumplings to the broth and simmer for an additional 5 minutes to absorb flavors.
8. Garnish with fresh parsley before serving.

Creating a light crust on the kumla adds a delightful texture contrast to their soft interior. The beef broth infuses them with a deep, savory flavor that’s irresistibly comforting. Try serving them in shallow bowls with extra broth and a side of crusty bread for dipping.

Kumla with Mustard Sauce and Fresh Herbs

Mmm, imagine biting into soft, pillowy dumplings drizzled with a tangy mustard sauce and sprinkled with fresh herbs. It’s comfort food with a gourmet twist that’s surprisingly simple to make at home.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp sea salt
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup whole milk
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1/2 cup heavy cream
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and sea salt.
2. Make a well in the center of the flour mixture and add the lightly beaten pasture-raised egg and whole milk. Mix until a dough forms.
3. On a floured surface, knead the dough for 5 minutes until smooth and elastic. Tip: Let the dough rest for 10 minutes to make it easier to handle.
4. Divide the dough into small pieces and roll each into a ball about the size of a walnut.
5. Bring a large pot of salted water to a boil. Add the dumplings and cook for 10 minutes, or until they float to the surface.
6. While the dumplings cook, heat the clarified butter in a small saucepan over medium heat. Stir in the Dijon mustard and heavy cream, simmering for 2 minutes until slightly thickened.
7. Drain the dumplings and toss them gently in the mustard sauce. Tip: For extra flavor, let them sit in the sauce for a minute before serving.
8. Sprinkle with fresh dill and chives before serving. Tip: Serve immediately to enjoy the dumplings at their softest.

Delightfully tender, these kumla soak up the creamy mustard sauce beautifully, while the fresh herbs add a bright contrast. Try serving them alongside a crisp green salad for a light yet satisfying meal.

Kumla and Apple Hash

You’re going to love this twist on a classic hash. Kumla and Apple Hash combines the earthy tones of potato dumplings with the sweet crunch of apples for a breakfast that’s anything but ordinary.

Ingredients

• 2 cups grated russet potatoes, squeezed dry
• 1 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp clarified butter
• 1 large Granny Smith apple, diced
• 1/2 cup diced yellow onion
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp fresh thyme leaves

Instructions

1. In a large bowl, combine grated russet potatoes, all-purpose flour, kosher salt, and black pepper to form a dough.
2. Divide the dough into small portions and roll into balls to make kumla.
3. Bring a pot of salted water to a boil and cook kumla for 5 minutes, or until they float to the surface. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Drain the kumla and set aside.
5. Heat clarified butter in a large skillet over medium heat until shimmering.
6. Add diced Granny Smith apple and yellow onion to the skillet, sautéing for 3-4 minutes until softened.
7. Add the cooked kumla to the skillet, stirring gently to combine with the apple and onion.
8. Pour lightly beaten pasture-raised eggs over the hash, stirring constantly until the eggs are just set. Tip: Keep the heat medium to prevent the eggs from scrambling too quickly.
9. Sprinkle fresh thyme leaves over the hash before serving. Tip: Thyme adds a fragrant note that complements the sweetness of the apples.

Here’s how it turns out: the kumla are tender with a slight chew, while the apples add a refreshing sweetness. Serve it with a dollop of sour cream or alongside crispy bacon for a hearty meal.

Smoked Salmon Kumla with Sour Cream

Today’s the perfect day to try something a bit different in the kitchen. Smoked Salmon Kumla with Sour Cream is a dish that combines the richness of smoked salmon with the comforting texture of kumla, all brought together with a dollop of sour cream for that perfect finish.

Ingredients

• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup whole milk
• 1/2 lb smoked salmon, thinly sliced
• 1/2 cup sour cream
• 2 tbsp clarified butter
• 1/4 cup fresh dill, finely chopped

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, salt, and freshly ground black pepper.
2. Add the lightly beaten pasture-raised egg and whole milk to the dry ingredients, stirring until a smooth dough forms. Tip: Let the dough rest for 10 minutes to ensure the flour is fully hydrated.
3. Divide the dough into small, equal portions, rolling each into a ball. Flatten slightly to form kumla.
4. Heat clarified butter in a large skillet over medium heat (350°F). Add the kumla, cooking for 3-4 minutes on each side or until golden brown. Tip: Avoid overcrowding the skillet to ensure even cooking.
5. Arrange the thinly sliced smoked salmon on top of the cooked kumla. Dollop with sour cream and sprinkle with finely chopped fresh dill. Tip: For an extra touch of flavor, lightly toast the dill before sprinkling.

Mouthwatering doesn’t even begin to describe this dish. The kumla offers a soft, pillowy base that contrasts beautifully with the smoky salmon, while the sour cream adds a creamy tang. Serve it as a brunch centerpiece or a light dinner with a side of crisp greens.

Kumla Bread Pudding with Vanilla Sauce

Unbelievably comforting and rich, this Kumla Bread Pudding with Vanilla Sauce is a twist on the classic that’ll have you coming back for seconds. You’ll love how the soft, pillowy dumplings soak up the creamy vanilla sauce, creating a dessert that’s both hearty and indulgent.

Ingredients

• 2 cups day-old Kumla (Norwegian potato dumplings), cubed
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp ground cardamom
• 1 tbsp unsalted butter, melted
• 1/4 cup golden raisins

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with the melted butter.
2. In a large mixing bowl, whisk together the whole milk, heavy cream, lightly beaten eggs, granulated sugar, pure vanilla extract, and ground cardamom until fully combined.
3. Add the cubed Kumla and golden raisins to the bowl, gently folding them into the milk mixture until evenly coated. Let the mixture sit for 10 minutes to allow the bread to absorb the liquid.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 45 minutes, or until the top is golden brown and the center is set.
5. While the pudding bakes, prepare the vanilla sauce by combining 1 cup of heavy cream, 1/4 cup of granulated sugar, and 1 tsp of pure vanilla extract in a small saucepan over medium heat. Stir continuously until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
6. Remove the pudding from the oven and let it cool for 5 minutes before serving. Drizzle with the warm vanilla sauce just before serving.

Expect a dessert that’s wonderfully creamy inside with a slightly crisp top, offering a delightful contrast in textures. The vanilla sauce adds a luxurious finish, making it perfect for a cozy night in or a special occasion treat.

Kumla with Roasted Garlic and Parmesan

Let’s dive into a cozy, comforting dish that’s perfect for those chilly evenings or when you’re craving something hearty. Kumla with roasted garlic and Parmesan is a twist on a traditional favorite, blending creamy textures with a punch of flavor.

Ingredients

• 2 cups russet potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 large egg, lightly beaten
• 4 cloves garlic, roasted and minced
• 1/4 cup unsalted butter, melted
• 1/2 cup Parmesan cheese, freshly grated
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F. Wrap the garlic cloves in foil and roast for 30 minutes, or until soft and golden.
2. In a large bowl, combine the grated potatoes, flour, salt, and pepper. Mix well to incorporate.
3. Add the lightly beaten egg to the potato mixture, stirring until a dough forms. Tip: If the dough feels too wet, add a tablespoon of flour at a time until manageable.
4. Divide the dough into 8 equal portions, rolling each into a ball. Flatten slightly to form small patties.
5. Bring a large pot of salted water to a boil. Gently add the kumla patties and cook for 10 minutes, or until they float to the surface.
6. Drain the kumla and transfer to a baking dish. Drizzle with melted butter and sprinkle with minced roasted garlic and Parmesan cheese.
7. Broil in the oven for 3-5 minutes, or until the cheese is bubbly and slightly golden. Tip: Watch closely to prevent burning.
8. Garnish with fresh parsley before serving. Tip: For an extra crunch, serve with a side of toasted breadcrumbs.

Unbelievably creamy with a crispy top, these kumla are a delightful mix of textures. The roasted garlic adds a deep, caramelized flavor that pairs beautifully with the sharpness of Parmesan. Try serving them alongside a crisp green salad for a balanced meal.

Kumla and Chicken Pot Pie

Craving something cozy yet a bit unconventional for dinner? You’re in for a treat with this Kumla and Chicken Pot Pie combo—a hearty, comforting dish that blends traditional Norwegian dumplings with the classic American pot pie.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 tsp kosher salt
• 1 cup whole milk, warmed to 110°F
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces
• 1 cup carrots, finely diced
• 1 cup celery, finely diced
• 1 medium yellow onion, finely diced
• 3 cups chicken stock, homemade preferred
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• 1 sheet puff pastry, thawed

Instructions

1. In a large mixing bowl, combine sifted all-purpose flour and kosher salt. Make a well in the center.
2. Pour warmed whole milk and lightly beaten pasture-raised egg into the well. Mix until a sticky dough forms. Tip: Avoid overmixing to keep the kumla tender.
3. Heat clarified butter in a large skillet over medium heat. Add diced chicken thighs, cooking until golden brown, about 5 minutes per side. Remove and set aside.
4. In the same skillet, add finely diced carrots, celery, and yellow onion. Sauté until softened, about 5 minutes.
5. Return chicken to the skillet. Pour in chicken stock and add fresh thyme leaves. Simmer for 15 minutes.
6. Stir in heavy cream and season with salt. Simmer for another 5 minutes. Tip: The filling should coat the back of a spoon.
7. Preheat oven to 400°F. Roll out thawed puff pastry to fit a 9-inch pie dish. Tip: Chill the pastry for 10 minutes before rolling for easier handling.
8. Transfer the chicken mixture to the pie dish. Cover with puff pastry, trimming excess. Cut slits in the top for venting.
9. Bake until the pastry is golden and puffed, about 25 minutes.

Delightfully, the kumla dumplings soak up the rich, creamy filling, while the puff pastry adds a flaky contrast. Serve this dish with a crisp green salad to balance the richness.

Kumla with a Crispy Cheese Crust

Guess what? You’re about to make a dish that’s cozy, comforting, and has a crispy twist. Kumla with a Crispy Cheese Crust is your next kitchen adventure, blending soft dumplings with a golden, cheesy top.

Ingredients

• 2 cups russet potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp ground nutmeg
• 1 cup sharp cheddar cheese, finely grated
• 2 tbsp clarified butter
• 1/2 cup whole milk
• 1 pasture-raised egg, lightly beaten

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with clarified butter.
2. In a large bowl, combine grated potatoes, flour, salt, and nutmeg. Mix until well incorporated.
3. Add the lightly beaten egg and whole milk to the bowl. Stir until the mixture forms a sticky dough.
4. With wet hands, form the dough into small, round dumplings and place them in the prepared baking dish.
5. Sprinkle the finely grated sharp cheddar cheese evenly over the top of the dumplings.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
7. Let the Kumla rest for 5 minutes before serving to allow the cheese to set slightly.

Unbelievably, the contrast between the soft, pillowy dumplings and the crispy cheese crust is what dreams are made of. Serve it with a dollop of sour cream or alongside a fresh green salad for a meal that’s both hearty and refreshing.

Conclusion

Brimming with tradition and flavor, our roundup of 18 Delicious Kumla Recipes offers a taste of heritage that’s sure to delight. Whether you’re a seasoned chef or a curious cook, these dishes invite you to explore the rich flavors of traditional cuisine. Don’t forget to share your favorite recipe in the comments and spread the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.