Christina Bast Krismer, Regina, Saskatchewan
This has been interesting reading. So interesting
in fact that I have to get my two cents worth in.
My grandparents who came to Canada in 1890, came from
the Beresan area in Russia. Our occasions to serve
dumpfnoodles was usually in the fall (as I remember)
but could be served whenever bread was made. Some
of the dough would be reserved for the dumpfnoodles.
A small portion of dough would be rolled in her hands
and then tied into a knot. These would then be put
onto a floured towel to rise until double in bulk.
When ready they would be fried in a pan that could
be covered which would allow the dough to steam, rise
more and then brown. In the pan she would put a bit
of water, melt some butter, then when the water was
boiling and the butter melted she added the knots,
covered the pan and let them steam and cook. When
she heard the sizzle she lowered the heat and let
them fry or brown. All this may have taken about 15
to 20 minutes. We loved them. We served them first
with Bean Soup (dunking them into the soup) and then
for dessert we dunked them in canned plums. Today
I continue making these but I short cut the process
by using frozen bread dough or frozen dinner rolls.
I use electric fry pans with a glass lid so I can
peek without lifting the lid. With anywhere from 15
to 20 of us present I need to have a lot of noodles
ready. In our house I would have to make close to
100 of these. We eat in two shifts to allow me to
get a second batch cooked. These have become for my
family the traditional meal for our Christmas Eve
supper. In fact this year I thought I wouldn't do
them and I was severely reprimanded so I did them
again. The grandchildren are not as fond of the Bean
Soup but love the dump noodles. Occasionally when
my siblings are all together we serve these dump noodles
and Bean Soup for old times sake.
It was nice to read about something that was very
much a part of my growing up.
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