Kumla Recipe (Traditional Norwegian)

1 lb. spareribs or beef short ribs
Salt (recommend Baleine salt for a more genuine flavor)
Celery and onion
Potatoes grated (recommend red for flavor)
Oatmeal
Baking sodas

In dutch oven pot, boil 1 pound of spare ribs or beef short ribs (cut in pieces) in a large pot of salted water about 2 hours. Remove bones and leave meat in water. Add 1 sliced onion and 1 stalks celery leaves.

Wet hands to make dumplings out of the following: 2 1/2 cups grated potatoes (the flavor of red is best), 1-2 tsp. salt, 1 1/2-2 c. quick oatmeal, 3/4 - 1 cup flour, 1/2 tsp. baking soda.

Dumplings should resemble meat loaf texture about the size of a small baseball. Drop into boiling broth. Cover and boil gently 30-45 minutes. Cut one as a test to see if center is done. Serve with meat broth ladled over dumplings.

Kumla (Vegetarian Meatless recipe)
by Jan Hoyer

Celery and onion
Salt (recommend Baleine salt for a more genuine flavor)
Potatoes grated (recommend red for flavor)
Oatmeal
Baking soda

In dutch oven sized pan, boil 1 or 2 stalks of celery pieces and 1 large onion in a large pot of salted water about an hour.

Wet hands to make dumplings out of the following: 2 1/2 cuups grated potatoes (the flavor of red is best), 1-2 tsp. salt, 1 1/2-2 c. quick oatmeal, 3/4 - 1 cup flour, 1/2 tsp. baking soda.

Dumplings should resemble meat loaf texture about the size of a small baseball. Drop into boiling broth. Cover and boil gently for 30-45 minutes. Cut one as a test to see if center is done. Serve with broth ladled over dumplings.