Gospel According to Keith

What is KUMLE?

It is a word in Norwegian that means potato dumplings. Also called Potato Klub(b). It is said, (tongue in cheek) that the Norweigians went to Ireland and used their potatoes for lefse and Kumle. Today, we are talking about potato dumplings. The idea was generated when Shirley wrote:

"We use a grinder..I inherited the one that was here 35 yrs ago when we moved here. Lots of flour too. Ione, (Shirley's mother-in-law), always made them about the size of a baseball. So, of course, that's how I do it too. Lot's of real butter and be sure to make enough so I can slice and fry it for breakfast the next day or 2.

I really think the reason everyone likes them so well is because they're such a pain in the ass to make.

K and I peel, Jo cuts up the hotdogs, K and Jo take turns grinding while Kelsie and I make the mess. Jo always has to make a few too. I showed the kids how the dough feels when I have enough flour in it, cause I've never figured out just how much I use and Kelsie asks for when she needs to make them for her family. Kelsie is her grand daughter. Maybe Shirley will make them for her birthday this month!

You can even buy a mix now..it comes in a white plastic bag, in the same area where the boxed potato products are. Jusy add 2 1/2 C cold water and stir, let set for 5 min to absorb all the water and make as usual. A bag of mix makes about 12 medium sized klub.

I had made them before, I just thought they were a mess to make, obviously the Hagen's think so too. It is wonderful that Shirley is passing the tradition down to her grand daughter. The reason she uses hotdogs is because their religion doesn't eat pork.

Here is the recipe from the Zion Cookbook 1951 edition

12 dumplings
one hour (I think this means cook the dumplings for an hour).

boil pork hock about an hour to half until it's done. (This is extra time on the clock for the finished product)

3 cups grated raw potatoes
3 cups white flour
one tablespoon salt
one half teaspoon pepper
one half teaspoon baking powder

Work lightly in to a dough. Then work into balls with wet hands. Put 1/4 inch cube of meat from the pork hock into the center of each dumpling. Drop in boiling broth. (I think the broth is from the pork hock). If one hasn't cooked a meat for the center, then does one use salted water?

Here is another recipe:

Norwegian Kumle (Klubb)

Ingredients:

1 picnic ham

10 pounds russet potatoes

1 large yellow onion1

teaspoon salt

1 tablespoon baking powder

Flour

Butter


Directions:
Place the picnic ham in a large soup kettle. Cook for approximately 2 to 2 1/2 hours. Remove the ham and place on a cutting board.

Peel the potatoes and grind in a grinder. Also grind the onion. Combine potatoes, onion, salt and baking powder. Add flour until the consistency is firm. Drop a small amount in the boiling broth. If it holds its shape, continue on.

Cut some of the ham into 3/4 inch cubes. Take some potato mixture in your hand and make a "snowball". Push one of the ham cubes in the center and drop in the broth. Continue with the rest of the mixture. Boil for around 20 minutes.

Serve on a plate with a generous portion of butter. It is delicious!

In Norway there's a saying that a dear child has many names. If that is the case Norwegian potato balls are dearly loved. They go by many names; kumle, klumpe, boller, raspeboller, but they are basically the same, potato through and through. Now a dearly loved child isn't necessarily loved for it's beauty and that happens to be the case with Raspeballer. They have the appearance of a well-used croquet ball. Fortunately for raspeballers beauty or unbeauty is more than skin deep. In the center of each kumle there usually is a piece of smoked meat; a sort of incentive to keep going. True kumle-eaters however swear to pure unadulterated potato balls- -no middle incentive. On the second day Raspeballer can be slice and fried. And for some, this is the preferred way to eat them. So what ever you choose to call them, know that while you are eating and enjoying them, you are sharing with a whole nation in the pride and love of a cherished one.

Never had Klubb? Someday when you have nothing better to do than dust your kitchen floor with flour, I challenge you to make them.

Now, for an update:

The Luthern Church in Gatzke has a PK supper every year..using the grinder as opposed to a grater like they use, gives a much smoother result! According to the gospel of Keith!!! Don't forget, Mom thinks he walks on water!

Pass the butter.

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