Ingredients
10 bag Potato
3-7 lb Pork Roast
1 egg
1 tsp Baking Powder
Flour (to correct texture)
Preparation
Start Pork Roast in the morning in Large Roasting pan and Lots of water and salt(med. heat). Peel all potatoes and slice lengthwise in half. Soak in water until ready to prepare. At this point, remove pork roast and shred into another pan with one stick of butter. Let this simmer for additional 2-3 hours, adding butter as needed to moisturize. Using a hand-grinder, grind all of the potatoes(catching excess starch to discard). Once all potatoes are ground, add Egg and Baking Powder. With clean hands, begin adding flour 1/2 cup at-a-time and mixing with your hands(it IS messy). At approx. 2- 2 1/2 cups, the Kumla ball should be able to be formed into half size baseballs.(The amount of flour differs for all situations, but adding to much results in overly dry kumla. Trial & Error) With the remaining pork broth still simmering on the stove on medium heat, start dropping kumla balls in as you form them. Balls will sink to the bottom,this is correct. Once you have filled the bottom of the roaster pan with formed kumla balls, cover, and place into a pre-heated 350 degree oven. At the 1 hour mark, remove roaster from oven. Kumla should be floating, and by pushing down on each ball individually, lightly, they will turn over automatically. Place back in oven for an additional 1- 1 1/2 hours. Kumla will be done, when you can slice down the middle and view air pockets and a uniform color throughout. Remove all Kumla from broth and place on serving tray… My family served the Kumla with Shredded Pork and a bowl of melted butter to ladel over plate. Salt and Pepper to taste. And Please. Enjoy. (A nap directly after usually helps the feeling of fullness you will have :)
