family cooking

I called my dad and said "I'm making dumpfnoodle, are you coming?" Those were the magic words and a few hours later he was here. I set about getting the dough ready to rise and then it was time to make the potoato soup.  When the "dumpfnoodle" were shaped and ready to begin rising I was excited, this was my all time most sentimentally favorite meal.  My Oma in germany made them for us when we visited her and the last time I was there I helped her make them and wrote down the recipe.  I had attempted them a few times before however each time something just wasn't right, this time though I had high hopes!
My dad brought the heavy pots that we cooked them in and then we were ready.  The first batch came out looking beatiful and both of us were saying "by george I think we've got it." When we were ready to sit down and begin feasting I let out a big sigh, this was life, sitting down to eat with family that I loved. Inside I gave a little shout out to my Oma who I knew would be proud of me for keeping the tradition going.

My dad digging in!

My Oma's Dumpfnoodle

Almost two cups lukewarm whole milk

8 cups flour (I make 2 cups of those whole wheat)

3 packages instant yeast

1 tsp salt

1 package vanilla sugar

2 Tbsp margarine or butter room temp.

2-3 Tbsp oil

1 cup superfine sugar

2 eggs

Put dry ingredients into mixer bowl. Make a well in the flour and pour about half the milk in, add yeast into milk and stir. Turn mixer on to low and slowly add rest of ingredients as well as the rest of the milk.  Once dough is combined mix for about 10 min.  Let rest and rise double about 1 1/2 hours.  When double in size pinch of about a handful sized piece and form into a bun shape, lay on lightly floured surface.  Makes about 15 or 16 buns.  Let rise double.  About 1/2 hour to 45 min.

During this time make the potato soup. 

Oma's Potato Soup

Chop up a large onion and a leek, saute in a generous amount of olive oil

Shred about 5 carrots into onion mixture and continue cooking

Add a large chunk of (peeled) ginger and chop up about

8 large potatoes, I used russets because they looked good but I would also use Yukon Gold.

Fill pot with vegetable broth or water and vegetable cubes. 

Cook until almost done, add a finely chopped tomato and take out ginger chunk.  When potatoes are tender set soup aside until dumpfnoodle are ready. 

Cooking the Dumpfnoodle

You need two heavy bottomed pots with sealing glass lids, these you put on the stove on high.  Melt in a generous slice of butter. Pour a small cupful of water in and add 2 heaping Tbsp sugar. When the water comes to a boil gently place 4 dumpfnoodle in each pot and put on lid. 

 The reason the lid is glass is so you can see when you need to turn the heat down.  You want to be careful when taking the lid off that no water drops fall on the dumpfnoodle.

Cook them on high for about 5 min and when you don't see any more water (you'll still see bubbles but that is the beginning of the caramel) and you hear little crackling sounds then turn it down to low and cook for another 2ish minutes. 

Take lid off carefully and turn them over with a stiff spatula (they should look gooey and golden)  Cook for for another 2ish minutes on the other side and then take out and place on your favorite platter.  Rinse pot out and dry, you'll need to make two batches in each pot. 

Gather your family round, spear a dumpfnoodle with a fork and take a big warm goey bite!  Then try your super yummy potato soup and be happy to have such a wonderful life:)