34 Delicious Kumla Recipes to Savor

Get ready to discover the cozy comfort of kumla, those delightful Norwegian potato dumplings that are about to become your new favorite comfort food! Whether you’re craving something hearty for dinner or want to explore authentic Scandinavian flavors, these recipes offer delicious variety for every home cook. Let’s dive into these mouthwatering dishes that will have your family asking for seconds!

Classic Scandinavian Kumla

Kumla might sound exotic, but trust me, these Scandinavian potato dumplings are pure comfort food you’ll want to cozy up with. They’re soft, savory, and surprisingly simple to make—perfect for a chilly evening when you crave something hearty and handmade. Let’s dive in and get these dumplings simmering!

Ingredients

• 2 pounds russet potatoes, peeled and finely grated
• 1 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 2 quarts ham broth, kept at a gentle simmer
• 2 tablespoons clarified butter
• 1/4 cup heavy cream
• Fresh dill fronds, finely chopped

Instructions

1. Place the grated russet potatoes in a clean kitchen towel and firmly squeeze out all excess liquid until the potatoes are dry.
2. Transfer the dried potatoes to a large mixing bowl and combine with the all-purpose flour, fine sea salt, and freshly grated nutmeg.
3. Mix the ingredients by hand until a cohesive, slightly sticky dough forms.
4. Bring the ham broth to a steady simmer in a large pot, maintaining a temperature of 190°F.
5. Using a tablespoon, scoop portions of the dough and roll them into smooth, 1.5-inch balls between your palms.
6. Gently drop the dumplings into the simmering ham broth, working in batches to avoid overcrowding.
7. Simmer the dumplings for 25 minutes, or until they float to the surface and feel firm to the touch.
8. Remove the cooked dumplings with a slotted spoon and transfer them to a serving dish.
9. Heat the clarified butter in a skillet over medium heat until it shimmers, about 2 minutes.
10. Add the heavy cream to the skillet and stir continuously until the mixture thickens slightly, approximately 3 minutes.
11. Pour the creamy butter sauce over the dumplings and garnish with finely chopped fresh dill fronds.

Creating these kumla gives you dumplings with a tender, pillowy interior and a subtly savory edge from the ham broth. They’re fantastic alongside roasted root vegetables or simply enjoyed with extra dill and a dollop of sour cream for a cozy, Scandinavian-inspired meal.

Herb-Infused Potato Kumla

Perfect for cozy autumn evenings, this Norwegian-inspired potato dumpling is about to become your new comfort food obsession. You’ll love how the fresh herbs infuse every bite with earthy flavor, creating little pockets of pure coziness in your bowl. Let’s make these pillowy potato kumla that practically melt in your mouth.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and finely grated
• 1 ½ cups all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• ¼ cup clarified butter
• 2 tablespoons fresh dill, finely minced
• 1 tablespoon fresh chives, thinly sliced
• 1 teaspoon sea salt
• ½ teaspoon freshly ground white pepper
• 4 cups rich chicken stock
• 1 bay leaf
• Sour cream for serving

Instructions

1. Place grated potatoes in a clean kitchen towel and wring firmly to extract all excess moisture until potatoes feel dry to the touch.
2. Transfer dried potatoes to a large mixing bowl and combine with all-purpose flour, creating a shaggy dough mixture.
3. Incorporate the lightly beaten pasture-raised egg into the potato-flour mixture using a fork until just combined.
4. Add finely minced fresh dill, thinly sliced fresh chives, sea salt, and freshly ground white pepper to the dough.
5. Gently knead the mixture with your hands for exactly 2 minutes until a cohesive, slightly sticky dough forms.
6. Bring 4 cups of rich chicken stock and 1 bay leaf to a rolling boil in a large Dutch oven over medium-high heat.
7. Using a tablespoon measure, portion the dough into 1-inch balls, rolling each between your palms to form smooth spheres.
8. Carefully drop the formed dumplings into the boiling stock, working in batches to avoid overcrowding the pot.
9. Reduce heat to maintain a gentle simmer and cook dumplings for 12-15 minutes until they float to the surface and feel firm to the touch.
10. Remove cooked dumplings with a slotted spoon and transfer to a serving platter lined with paper towels to absorb excess moisture.
11. Heat ¼ cup clarified butter in a small skillet over medium heat until it shimmers and develops a nutty aroma.
12. Drizzle the hot clarified butter over the drained dumplings, ensuring even coating across all pieces.

Velvety soft with a delicate chew, these herb-kissed dumplings offer subtle earthiness from the potatoes balanced by the fresh herbal notes. Serve them alongside roasted chicken or as the star of a vegetarian meal with a dollop of cool sour cream to contrast the warm, buttery finish. They’re equally delightful pan-fried the next day for a crispy exterior that gives way to that same tender interior.

Norwegian Kumla with Ham

Kumla might sound exotic, but it’s basically Norway’s answer to the ultimate comfort food—think fluffy potato dumplings with savory ham that’ll make your kitchen smell incredible. You’re going to love how simple yet satisfying this traditional dish turns out, perfect for cozy fall evenings when you want something hearty without too much fuss.

Ingredients

• 2 pounds russet potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground white pepper
• 1/4 teaspoon freshly grated nutmeg
• 8 ounces smoked ham, diced into 1/4-inch cubes
• 4 cups ham stock
• 2 tablespoons unsalted European-style butter
• 2 tablespoons fresh chives, finely minced

Instructions

1. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture until potatoes feel dry to the touch.
2. Combine dried potatoes, flour, sea salt, white pepper, and nutmeg in a large mixing bowl, stirring with a wooden spoon until a shaggy dough forms.
3. Gently fold diced ham into the potato mixture until evenly distributed throughout the dough.
4. Bring ham stock to a rolling boil in a Dutch oven over high heat, maintaining a temperature of 212°F.
5. Using a tablespoon, portion dough into 1-inch balls, dropping them carefully into the boiling stock.
6. Reduce heat to medium-low, maintaining a gentle simmer at 190°F, and cook dumplings uncovered for 25 minutes.
7. Test doneness by removing one dumpling—it should feel firm to the touch and float to the surface when fully cooked.
8. Using a slotted spoon, transfer cooked dumplings to a serving platter, arranging them in a single layer.
9. Melt European-style butter in a small saucepan over medium heat until it turns light golden brown and develops a nutty aroma.
10. Drizzle browned butter over the arranged dumplings, ensuring even coverage across all pieces.
11. Sprinkle finely minced chives over the buttered dumplings as a fresh garnish.

Outstandingly tender with a subtle potato flavor that pairs beautifully with the smoky ham, these dumplings have a delightfully soft texture that melts in your mouth. For a creative twist, try serving them alongside a crisp apple salad or with a dollop of lingonberry jam to balance the richness—they’re equally delicious reheated the next day when the flavors have deepened even further.

Onion and Chive Kumla Dumplings

Gathering around the table for something warm and comforting? You’re going to love these pillowy Norwegian-inspired dumplings that feel like a cozy hug in bowl form. They’re surprisingly simple to make and perfect for using up that bag of potatoes sitting in your pantry.

Ingredients

• 2 cups russet potatoes, peeled and grated
• 1 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1/2 cup yellow onion, finely minced
• 2 tablespoons fresh chives, finely chopped
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly ground white pepper
• 4 cups rich chicken stock
• 2 tablespoons clarified butter
• 1/4 cup crème fraîche

Instructions

1. Place grated russet potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture until potatoes feel dry to the touch.
2. Combine dried potatoes, all-purpose flour, lightly beaten pasture-raised egg, finely minced yellow onion, chopped fresh chives, fine sea salt, and freshly ground white pepper in a large mixing bowl.
3. Mix ingredients with your hands until a cohesive dough forms that holds together when pressed, being careful not to overwork the mixture.
4. Bring rich chicken stock to a rolling boil in a large, wide pot over medium-high heat, maintaining a temperature of 212°F.
5. Using a tablespoon measure, portion dough and roll between damp palms to form 1-inch smooth balls, working quickly to prevent discoloration.
6. Gently drop dumplings into boiling stock one at a time, ensuring they don’t stick together, until all are added.
7. Reduce heat to maintain a gentle simmer at 190°F and cook dumplings uncovered for 12-15 minutes until they float to the surface and feel firm when pressed.
8. Remove cooked dumplings with a slotted spoon and transfer to a serving bowl, draining excess liquid.
9. Heat clarified butter in a small skillet over medium heat until it shimmers and develops a nutty aroma, about 2 minutes.
10. Drizzle hot clarified butter over dumplings and garnish with dollops of crème fraîche.

Every bite reveals a delicate balance of earthy potato and sweet onion, with the chives adding a fresh, grassy note that cuts through the richness. The dumplings maintain a wonderfully tender interior while developing a slight skin from the simmering process, creating textural contrast that’s absolutely addictive. Try serving them alongside roasted chicken or as the star of a simple weeknight meal with a crisp green salad for a satisfying dinner that feels both rustic and refined.

Bacon-Wrapped Kumla Bites

Oh, you know those cozy fall days when you want something hearty but still impressive for guests? These bacon-wrapped kumla bites are your new go-to—they’re like little potato dumplings hugged by crispy bacon, perfect for game day or a festive appetizer spread. They’re surprisingly simple to make but deliver that wow factor everyone loves.

Ingredients

• 2 cups russet potatoes, peeled and finely grated
• 1 cup all-purpose flour
• 1 large pasture-raised egg, lightly beaten
• 1 tsp fine sea salt
• ½ tsp freshly grated nutmeg
• 12 slices thick-cut applewood-smoked bacon
• 2 tbsp clarified butter
• ¼ cup sour cream
• 1 tbsp fresh chives, finely minced

Instructions

1. Place the grated potatoes in a clean kitchen towel and wring firmly to extract all excess moisture.
2. Transfer the dried potatoes to a mixing bowl and combine with the flour, beaten egg, sea salt, and nutmeg until a cohesive dough forms.
3. Divide the dough into 12 equal portions and roll each into a smooth, 1-inch ball.
4. Wrap each potato ball snugly with one slice of bacon, securing the ends with a toothpick.
5. Preheat a large skillet over medium heat and add the clarified butter, swirling to coat the surface evenly.
6. Arrange the bacon-wrapped bites in the skillet, ensuring they do not touch, and pan-fry for 4–5 minutes until the bacon is golden and crisped on the first side.
7. Flip each bite using tongs and cook for another 4–5 minutes until the bacon is uniformly crisp and rendered.
8. Transfer the bites to a wire rack set over a baking sheet and finish in a preheated 375°F oven for 8–10 minutes to ensure the potato centers are fully cooked.
9. Remove the toothpicks and let the bites rest for 2 minutes before serving.
10. Garnish each bite with a dollop of sour cream and a sprinkle of minced chives.

You’ll love the contrast between the smoky, crisp bacon and the tender, fluffy potato center—it’s a textural dream. Serve them warm with a drizzle of honey for a sweet-savory twist, or alongside a sharp mustard dip to cut through the richness. They’re irresistible straight from the oven but also hold up well for make-ahead entertaining.

Sweet Potato Kumla Delight

Oh, you know those cozy autumn evenings when you crave something comforting yet elegant? This Norwegian-inspired sweet potato kumla brings that perfect balance of rustic charm and refined flavor to your table. Think pillowy potato dumplings with a sweet potato twist that’ll have everyone asking for seconds.

Ingredients

– 2 large sweet potatoes, roasted and peeled
– 1 cup all-purpose flour
– 1/2 cup potato flour
– 1 teaspoon fine sea salt
– 1/4 teaspoon freshly grated nutmeg
– 2 pasture-raised eggs, lightly beaten
– 4 tablespoons unsalted European-style butter
– 1/4 cup heavy cream
– Fresh chives, finely minced

Instructions

1. Preheat your oven to 400°F and roast the sweet potatoes for 45 minutes until the skins are puckered and flesh yields to gentle pressure.
2. Allow the roasted sweet potatoes to cool completely, then carefully remove the skins using a paring knife.
3. Pass the sweet potato flesh through a fine-mesh sieve or food mill to create a smooth, lump-free puree.
4. In a large mixing bowl, combine the sweet potato puree with all-purpose flour, potato flour, fine sea salt, and freshly grated nutmeg.
5. Create a well in the center of the dry ingredients and pour in the lightly beaten pasture-raised eggs.
6. Using a wooden spoon, gradually incorporate the wet and dry ingredients until a soft, slightly sticky dough forms.
7. Bring a large pot of generously salted water to a rolling boil over high heat.
8. With damp hands, portion the dough into 1.5-inch balls, gently rolling them between your palms to form smooth spheres.
9. Working in batches of 6-8 dumplings, carefully drop the kumla into the boiling water and reduce heat to maintain a gentle simmer.
10. Cook the dumplings for 12-15 minutes until they float to the surface and maintain their buoyancy for 2 full minutes.
11. While the kumla cook, melt the unsalted European-style butter in a small saucepan over medium-low heat until it develops a nutty aroma and golden-brown specks appear.
12. Use a slotted spoon to transfer the cooked kumla to a warmed serving platter, allowing excess water to drain completely.
13. Drizzle the browned butter over the hot dumplings, followed by a generous pour of heavy cream.
14. Garnish with finely minced fresh chives, distributing them evenly across the dish.

You’ll love how the sweet potato adds subtle earthiness to these tender dumplings, while the browned butter creates a rich, nutty counterpoint. Try serving them alongside roasted autumn vegetables or as the star of a meatless Monday feast—they’re substantial enough to stand alone yet versatile enough to complement any seasonal spread.

Savory Kumla with Sausage

Ever find yourself craving something hearty and comforting that feels like a warm hug from the inside? You’re in luck, because this savory kumla with sausage is exactly that kind of cozy, soul-satisfying dish. It’s a simple, rustic meal that transforms humble ingredients into pure comfort food.

Ingredients

• 2 cups russet potatoes, peeled and finely grated
• 1 cup all-purpose flour
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 1 pound smoked pork sausage, sliced into 1/2-inch rounds
• 2 tablespoons clarified butter
• 1 large yellow onion, thinly sliced
• 4 cups rich chicken stock
• 2 tablespoons fresh chives, finely chopped

Instructions

1. Place the grated potatoes in a clean kitchen towel and wring firmly to extract all excess moisture.
2. Transfer the dried potatoes to a mixing bowl and combine with flour, sea salt, and nutmeg until a cohesive dough forms.
3. Using damp hands, roll tablespoon-sized portions of the dough into smooth, compact balls.
4. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
5. Add sliced sausage and cook for 4-5 minutes, turning occasionally, until deeply browned on all sides.
6. Transfer the sausage to a plate using a slotted spoon, leaving the rendered fat in the pot.
7. Add sliced onion to the pot and sauté for 6-8 minutes until caramelized and golden brown.
8. Pour in chicken stock and bring to a vigorous boil over high heat.
9. Carefully drop the potato dumplings into the boiling stock, ensuring they don’t stick together.
10. Reduce heat to maintain a gentle simmer and cook uncovered for 15 minutes, until dumplings float to the surface and are cooked through.
11. Return the browned sausage to the pot and simmer for an additional 2 minutes to heat through.
12. Remove from heat and stir in fresh chives just before serving.

These tender potato dumplings have a delightfully soft, pillowy texture that contrasts beautifully with the crisp, smoky sausage. The rich broth becomes infused with the savory flavors, creating a deeply satisfying bowl that’s perfect for chilly evenings. Try serving it in shallow bowls with crusty bread for dipping into every last bit of that flavorful liquid.

Cheddar-Stuffed Kumla

Venturing into Norwegian comfort food with a cheesy twist? This cheddar-stuffed kumla recipe transforms humble potato dumplings into gooey, savory delights that’ll have everyone asking for seconds.

Ingredients

– 2 pounds russet potatoes, peeled and grated
– 1 cup all-purpose flour
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground white pepper
– 4 ounces sharp cheddar cheese, cut into ½-inch cubes
– 4 cups chicken stock
– 2 tablespoons unsalted butter
– ¼ cup fresh chives, finely chopped

Instructions

1. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine drained potatoes, all-purpose flour, kosher salt, and freshly ground white pepper in a large mixing bowl.
3. Mix ingredients by hand until a cohesive dough forms, about 2 minutes of kneading.
4. Divide dough into 12 equal portions, rolling each into a smooth ball.
5. Press your thumb into the center of each ball to create a deep indentation.
6. Place one cube of sharp cheddar cheese into each indentation.
7. Carefully seal the dough around the cheese, ensuring no cheese is exposed.
8. Bring chicken stock to a rolling boil in a large Dutch oven over high heat.
9. Gently lower dumplings into the boiling stock using a slotted spoon.
10. Reduce heat to maintain a gentle simmer and cook dumplings for 25 minutes.
11. Test doneness by inserting a toothpick into a dumpling—it should slide in easily.
12. Remove cooked dumplings with a slotted spoon and transfer to a serving platter.
13. Melt unsalted butter in a small saucepan over medium heat until lightly browned, about 3 minutes.
14. Drizzle browned butter over the warm dumplings.
15. Sprinkle with finely chopped fresh chives just before serving.

Each dumpling reveals a molten cheddar center that contrasts beautifully with the tender potato exterior. The browned butter adds nutty richness while the chives provide fresh brightness. Try serving these alongside roasted meats or simply enjoy them as the star of your comfort food spread.

Root Vegetable Kumla Medley

Brace yourself for the coziest bowl of comfort you’ll make all season. You’re about to dive into a Norwegian-inspired dish that transforms humble root vegetables into something truly magical. This medley brings together earthy flavors in the most satisfying way possible.

Ingredients

– 2 cups russet potatoes, peeled and finely grated
– 1 cup parsnips, peeled and finely grated
– 1 cup carrots, peeled and finely grated
– 1/2 cup all-purpose flour
– 1/4 cup semolina flour
– 1 large pasture-raised egg, lightly beaten
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon white pepper
– 4 cups rich chicken stock
– 2 tablespoons clarified butter
– 2 tablespoons fresh chives, finely minced

Instructions

1. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine squeezed potatoes with grated parsnips and carrots in a large mixing bowl.
3. Add all-purpose flour and semolina flour to the vegetable mixture.
4. Incorporate the lightly beaten pasture-raised egg into the mixture.
5. Season with fine sea salt, freshly grated nutmeg, and white pepper.
6. Mix all ingredients until a cohesive dough forms, about 2 minutes of gentle kneading.
7. Bring rich chicken stock to a rolling boil in a large Dutch oven over medium-high heat.
8. Using a small cookie scoop, portion the vegetable dough into 1-inch balls.
9. Carefully drop the vegetable dumplings into the boiling stock, working in batches to avoid overcrowding.
10. Reduce heat to maintain a gentle simmer and cook dumplings for 12-15 minutes until they float to the surface.
11. Remove cooked dumplings with a slotted spoon and transfer to a warm serving bowl.
12. Heat clarified butter in a small skillet until it shimmers, about 30 seconds over medium heat.
13. Drizzle the hot clarified butter over the cooked dumplings.
14. Garnish with finely minced fresh chives just before serving.

You’ll love the tender, pillowy texture of these dumplings against the earthy sweetness of the root vegetables. The clarified butter adds a rich, nutty finish that complements the subtle spice from the nutmeg. Try serving them alongside roasted chicken or as the star of a vegetarian meal with a crisp green salad for contrast.

Spiced Kumla with Mustard Sauce

Haven’t you been craving something truly comforting yet sophisticated? This Norwegian-inspired spiced kumla with mustard sauce delivers that perfect balance of earthy warmth and zesty brightness. You’re going to love how these potato dumplings soak up the vibrant sauce while maintaining their delicate texture.

Ingredients

– 2 large russet potatoes, peeled and grated
– 1 cup all-purpose flour
– 1 teaspoon freshly grated nutmeg
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon white pepper
– 1 teaspoon kosher salt
– 2 tablespoons unsalted butter
– 1 cup heavy cream
– 2 tablespoons Dijon mustard
– 1 teaspoon whole grain mustard
– 1 tablespoon fresh dill, finely chopped
– 1/2 teaspoon lemon zest

Instructions

1. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine potatoes, flour, nutmeg, cardamom, white pepper, and kosher salt in a large mixing bowl.
3. Mix ingredients until a cohesive dough forms that holds together when pressed.
4. Shape dough into 1.5-inch oval dumplings using lightly floured hands.
5. Bring a large pot of salted water to a rolling boil over high heat.
6. Gently drop dumplings into boiling water and reduce heat to maintain a gentle simmer.
7. Cook dumplings for 12-15 minutes until they float to the surface and feel firm to the touch.
8. Remove cooked dumplings with a slotted spoon and transfer to a plate.
9. Melt unsalted butter in a large skillet over medium heat until foaming subsides.
10. Add cooked dumplings to the skillet and cook for 3-4 minutes until golden brown on all sides.
11. Pour heavy cream into the skillet and bring to a gentle simmer.
12. Whisk in Dijon mustard and whole grain mustard until fully incorporated.
13. Simmer sauce for 2-3 minutes until slightly thickened and coats the back of a spoon.
14. Stir in fresh dill and lemon zest just before serving.
15. Spoon mustard sauce over dumplings and serve immediately.

Each dumpling emerges with a crisp golden exterior that gives way to a surprisingly light, spiced potato interior. The mustard sauce provides a tangy counterpoint that cuts through the richness beautifully. Try serving these alongside roasted root vegetables or as an unexpected brunch centerpiece that will have everyone asking for seconds.

Gluten-Free Kumla with Rice Flour

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Uncover the cozy comfort of traditional Norwegian dumplings made gluten-free! You’ll love these soft, potato-based kumla that steam up perfectly light and tender. They’re surprisingly simple to make and pair wonderfully with your favorite fall dishes.

Ingredients

• 2 pounds russet potatoes, peeled and grated
• 1 cup white rice flour
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon fine sea salt
• 1/4 teaspoon freshly grated nutmeg
• 2 tablespoons clarified butter
• 1/2 cup heavy cream
• Fresh chives, finely chopped for garnish

Instructions

1. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture until potatoes feel dry to the touch.
2. Transfer dried potatoes to a large mixing bowl and add white rice flour, lightly beaten pasture-raised egg, fine sea salt, and freshly grated nutmeg.
3. Mix ingredients thoroughly with your hands until a cohesive dough forms that holds together when pressed.
4. Fill a large pot with water, season with 1 tablespoon salt, and bring to a rolling boil over high heat.
5. Using a tablespoon, portion dough into 1-inch balls, rolling each between your palms to form smooth spheres.
6. Gently drop kumla into boiling water, working in batches to avoid overcrowding, and reduce heat to maintain a gentle simmer.
7. Cook kumla for 12-15 minutes until they float to the surface and feel firm when pressed with a spoon.
8. While kumla cook, melt clarified butter in a small saucepan over medium heat until it begins to foam slightly.
9. Pour heavy cream into the clarified butter and heat until warm but not boiling, about 2 minutes.
10. Remove cooked kumla with a slotted spoon and transfer to a serving bowl.
11. Drizzle the warm cream mixture over the kumla and toss gently to coat evenly.
12. Sprinkle with finely chopped fresh chives just before serving.

Just out of the pot, these kumla have the most delightful pillowy texture with a subtle potato flavor enhanced by the nutmeg. The rice flour gives them a delicate crumb that’s surprisingly light, while the cream sauce adds richness without heaviness. Try serving them alongside roasted root vegetables or with a simple green salad for a complete autumn meal that feels both rustic and refined.

Vegan Kumla with Lentils

Ever tried traditional Norwegian dumplings but wanted a plant-based version? You’re in for a treat with this vegan kumla recipe that swaps potatoes for protein-packed lentils. These little dumplings are surprisingly simple to make and deliver that same comforting, pillowy texture you crave on chilly evenings.

Ingredients

• 1 cup dried brown lentils, rinsed
• 2 cups all-purpose flour
• 1 teaspoon fine sea salt
• ½ teaspoon freshly grated nutmeg
• ¼ cup extra-virgin olive oil
• 6 cups vegetable broth
• 2 tablespoons fresh dill, finely chopped
• Freshly cracked black pepper

Instructions

1. Combine 1 cup dried brown lentils with 4 cups water in a medium saucepan and bring to a rolling boil over high heat.
2. Reduce heat to medium-low, cover, and simmer lentils for 25 minutes until tender but not mushy, then drain thoroughly. Tip: Avoid overcooking lentils as they’ll continue to cook in the dumplings.
3. In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 teaspoon fine sea salt, and ½ teaspoon freshly grated nutmeg.
4. Add the drained lentils and ¼ cup extra-virgin olive oil to the dry ingredients, mixing with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a lightly floured surface for 3-4 minutes until smooth and elastic. Tip: The dough should be firm enough to hold its shape but not dry.
6. Divide the dough into 16 equal portions and roll each into smooth, round balls about 1½ inches in diameter.
7. Bring 6 cups vegetable broth to a gentle simmer in a large Dutch oven over medium heat, maintaining temperature at 190°F.
8. Carefully drop dumplings into the simmering broth, ensuring they don’t touch, and cook uncovered for 15 minutes.
9. Gently flip each dumpling with a slotted spoon and continue cooking for another 10 minutes until they float to the surface. Tip: Don’t overcrowd the pot—cook in batches if necessary for even cooking.
10. Remove dumplings with a slotted spoon and transfer to serving bowls, then garnish with 2 tablespoons fresh dill and freshly cracked black pepper.

These vegan kumla have a wonderfully tender, almost melt-in-your-mouth texture with the earthy depth of lentils shining through. The subtle nutmeg and fresh dill create layers of flavor that make this comfort food feel elegant. Try serving them over roasted root vegetables or with a dollop of vegan sour cream for extra creaminess.

Kumla with Garlic Butter Drizzle

Sometimes you stumble upon a dish that feels like a warm hug from your Norwegian grandmother. Kumla might sound exotic, but these potato dumplings are pure comfort food at its finest. You’re going to love how the crispy exterior gives way to that pillowy soft center, especially when drenched in that garlicky butter sauce.

Ingredients

– 2 large russet potatoes, peeled and grated
– 1 cup all-purpose flour
– 1 teaspoon fine sea salt
– ½ teaspoon freshly grated nutmeg
– 4 tablespoons European-style unsalted butter
– 3 garlic cloves, minced
– 2 tablespoons fresh chives, finely chopped
– ½ cup heavy cream
– Freshly cracked black pepper

Instructions

1. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture until potatoes feel dry.
2. Combine potatoes, flour, sea salt, and nutmeg in a large mixing bowl until a cohesive dough forms.
3. Bring a large pot of salted water to a rolling boil at 212°F.
4. Using a tablespoon, scoop portions of dough and roll into 1-inch balls between your palms.
5. Gently drop dumplings into boiling water and cook for 12-15 minutes until they float to the surface.
6. Remove cooked dumplings with a slotted spoon and transfer to a wire rack to drain for 2 minutes.
7. Melt European-style butter in a large skillet over medium heat until it begins to foam slightly.
8. Add minced garlic and sauté for 45 seconds until fragrant but not browned.
9. Arrange drained kumla in the skillet in a single layer and cook for 3-4 minutes until golden brown on one side.
10. Flip dumplings carefully and cook for another 3 minutes until evenly crisped.
11. Pour heavy cream into the skillet and simmer for 1 minute until sauce slightly thickens.
12. Remove from heat and stir in fresh chives and several turns of black pepper.
13. Transfer kumla to serving plates and drizzle generously with the garlic butter sauce.

Each dumpling develops this wonderful crispy crust that contrasts beautifully with the tender potato interior. The garlic butter drizzle adds this rich, aromatic quality that makes every bite irresistible. Try serving them alongside roasted root vegetables or as the star of a cozy brunch spread—they’re surprisingly versatile.

Dill-Scented Kumla Patties

Tired of the same old potato dishes? You’re about to discover something special. These dill-scented kumla patties bring Norwegian comfort food to your kitchen with a fresh, herby twist that’ll make your taste buds dance.

Ingredients

– 2 cups russet potatoes, peeled and finely grated
– 1 cup all-purpose flour
– 1 large pasture-raised egg, lightly beaten
– ¼ cup fresh dill, finely chopped
– 1 teaspoon sea salt
– ½ teaspoon freshly ground white pepper
– ¼ teaspoon freshly grated nutmeg
– 4 tablespoons clarified butter
– ½ cup crème fraîche
– 2 tablespoons chives, thinly sliced

Instructions

1. Place grated potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine potatoes, flour, beaten egg, dill, sea salt, white pepper, and nutmeg in a large mixing bowl.
3. Mix ingredients until a cohesive dough forms, being careful not to overwork the mixture.
4. Divide dough into 8 equal portions and shape each into ½-inch thick patties.
5. Heat clarified butter in a large skillet over medium heat until it shimmers and reaches 350°F.
6. Place patties in the skillet, leaving 1 inch between each for proper browning.
7. Cook for 4-5 minutes until golden brown and crisp around the edges.
8. Flip patties using a thin spatula and cook another 4-5 minutes until both sides are evenly browned.
9. Transfer cooked patties to a wire rack set over a baking sheet to maintain crispness.
10. Combine crème fraîche and chives in a small bowl for the dipping sauce.
11. Serve patties immediately with the chive crème fraîche alongside.

Golden and crisp on the outside with a tender, potato-rich interior, these patties offer a wonderful textural contrast. The fresh dill shines through beautifully against the earthy potato base, while the chive-flecked crème fraîche adds a cool, tangy counterpoint that elevates the entire experience. Try serving them alongside smoked salmon or as an unexpected brunch side—they’re equally delightful either way.

Rustic Wild Mushroom Kumla

Kicking off your autumn cooking with something truly special? This rustic wild mushroom kumla brings earthy flavors and comforting textures to your table in the most delightful way.

Ingredients

– 2 cups russet potatoes, peeled and grated
– 1 cup all-purpose flour
– 1 teaspoon kosher salt
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons clarified butter
– 8 ounces mixed wild mushrooms (such as chanterelle, morel, and oyster), cleaned and sliced
– 2 tablespoons extra virgin olive oil
– 1 small yellow onion, finely diced
– 1/2 cup heavy cream
– 2 tablespoons fresh chives, finely chopped
– Freshly cracked black pepper

Instructions

1. Place grated russet potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine the dried potatoes with all-purpose flour, kosher salt, and freshly grated nutmeg in a large mixing bowl.
3. Knead the mixture gently until it forms a cohesive dough, being careful not to overwork it.
4. Divide the dough into 12 equal portions and roll each into smooth, oval-shaped dumplings.
5. Bring a large pot of salted water to a rolling boil over high heat.
6. Carefully drop the dumplings into the boiling water and cook for 12-15 minutes until they float to the surface.
7. While dumplings cook, heat clarified butter in a large skillet over medium-high heat until shimmering.
8. Add sliced wild mushrooms and cook for 6-8 minutes until golden brown and their liquid has evaporated.
9. Transfer cooked mushrooms to a plate and return skillet to medium heat.
10. Add extra virgin olive oil to the same skillet and sauté finely diced yellow onion for 4-5 minutes until translucent.
11. Return mushrooms to the skillet and pour in heavy cream, simmering for 2-3 minutes until slightly thickened.
12. Drain cooked dumplings thoroughly and add them to the mushroom cream sauce.
13. Gently toss everything together until dumplings are well coated.
14. Stir in finely chopped fresh chives and season with freshly cracked black pepper.

Earthiness from the wild mushrooms melds beautifully with the pillowy potato dumplings, creating a dish that’s both rustic and refined. The creamy sauce clings to each kumla perfectly, making this wonderful served alongside roasted chicken or as a vegetarian main with a crisp green salad.

Crispy Fried Kumla Nuggets

Crispy fried kumla nuggets might just become your new favorite comfort food—they’re golden, crunchy on the outside, and fluffy inside, perfect for dipping or snacking straight from the pan. You’ll love how simple they are to whip up, and they’re a fun twist on traditional potato dumplings that everyone can enjoy. Trust me, once you try these, you’ll be making them again and again.

Ingredients

– 2 cups russet potatoes, peeled and finely grated
– 1/2 cup all-purpose flour
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup whole milk
– 1 tsp fine sea salt
– 1/2 tsp freshly ground black pepper
– 1/4 tsp freshly grated nutmeg
– 2 cups vegetable oil, for frying
– 1/4 cup clarified butter

Instructions

1. Place the grated russet potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. In a medium mixing bowl, combine the potatoes, all-purpose flour, lightly beaten pasture-raised egg, whole milk, fine sea salt, freshly ground black pepper, and freshly grated nutmeg.
3. Mix the ingredients until a cohesive dough forms, being careful not to overwork it.
4. Heat the vegetable oil and clarified butter in a heavy-bottomed skillet over medium-high heat until the temperature reaches 350°F.
5. Use a small cookie scoop or two spoons to portion the dough into 1-inch balls.
6. Gently drop the balls into the hot oil, frying in batches to avoid overcrowding the skillet.
7. Fry the nuggets for 3-4 minutes, turning occasionally with a slotted spoon, until they achieve a deep golden-brown color and a crispy exterior.
8. Remove the nuggets from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil.
9. Let the nuggets rest for 2 minutes before serving to allow the interior to set.

Now you’ve got a batch of irresistible nuggets with a satisfying crunch that gives way to a tender, spiced potato center. Try serving them with a zesty aioli or spicy ketchup for dipping, or crumble them over a fresh green salad for a playful twist.

Kumla with Caramelized Onions

Ever find yourself craving something that feels like a warm hug from your Norwegian grandmother? You’re about to discover the ultimate comfort food. Kumla with caramelized onions is that magical dish—simple, satisfying, and deeply flavorful.

Ingredients

• 2 cups raw potatoes, peeled and finely grated
• 1 ½ cups all-purpose flour
• 1 tsp fine sea salt
• ¼ tsp freshly grated nutmeg
• 2 tbsp clarified butter
• 2 large yellow onions, thinly sliced
• 1 tbsp granulated sugar
• 2 tbsp unsalted butter
• ¼ cup heavy cream
• Fresh chives, finely chopped

Instructions

1. Place grated potatoes in a clean kitchen towel and wring firmly to extract all excess moisture.
2. Transfer dried potatoes to a mixing bowl and combine with flour, sea salt, and freshly grated nutmeg until a cohesive dough forms.
3. Bring a large pot of salted water to a rolling boil over high heat.
4. Using a tablespoon, portion the dough into oval-shaped dumplings about 1 ½ inches long.
5. Gently drop dumplings into boiling water and reduce heat to maintain a gentle simmer.
6. Cook dumplings for 25 minutes, or until they float to the surface and feel firm to the touch.
7. While dumplings cook, melt clarified butter in a large skillet over medium-low heat.
8. Add thinly sliced onions and cook slowly for 15 minutes, stirring occasionally to prevent burning.
9. Sprinkle granulated sugar over onions and continue cooking for another 10 minutes until deeply golden and caramelized.
10. Remove skillet from heat and stir in unsalted butter and heavy cream until emulsified into a rich sauce.
11. Using a slotted spoon, transfer cooked dumplings directly from boiling water to the skillet with onion sauce.
12. Toss dumplings gently in the sauce until evenly coated.
13. Garnish with freshly chopped chives before serving.

Soft, pillowy dumplings contrast beautifully with the sweet, savory onions. Serve this family-style in a warm bowl, maybe with a crisp green salad on the side. The creamy sauce clinging to each kumla makes every bite pure comfort.

Conclusion

Overall, this collection of 34 kumla recipes offers something for every home cook, from traditional favorites to creative new twists. We hope you’ll try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for easy reference. Happy cooking!

Stacie

Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.