Where do Dumph (Dumpf) Noodles Come From? [Moved from Home Cooking board]
The other day I made a dish called "dumph noodle," which is essentially sweet bread baked in ramekins then smothered in creme anglaise. It was delicious and I plan to write about the recipe on my site soon, but the question that has been hounding me is: where does dumph noodle come from? And why is it called dumph noodle?
The only thing I've been able to find on the internet is a reference to either an Amish or a German origin. Anyone else know some of this dish's history? I'd be much obliged!
I wonder if they are called dampfnudeln I currently live in Germany and I recently just ate one. It was a steamed bread with with your choice of creme anglaise or Kirsch sauce on top.
Is this them?
This was interesting ...
"Modern German Dampf also means ‘steam, vapor’. A number of German words are derived from Dampf, for examples, Dampfbad ‘steam bath or Turkish bath’, Dampfmaschine ‘steam engine’, and Dampfschiff ‘steamship’. There is one thing I like very much in Germany: Dampfnudel ‘steam bum’ which you can find in supermarkets (in the refrigerated section). "
Just an aside, the Germans brought what seems to be this dish to South Africa where they are called "souskluitjies" ( sauce dumplings).
The sweet version has some connection from looking on the web to German Christmas fairs. There were some mentions this dish originated with Jewish kugel.
This pdf link says they are Bavarian
I don't know where they came from but my mother made them for dinner every Good Friday since we couldn't have meat. My father ate them with pea soup and since I didn't like the soup I had them with Vanilla Sauce. I have been trying to duplicate her recipe for years and have not been able to yet but I'm not giving up.
My grandmother made dumph noodles or dumphnudeln all the time. But, I never knew any other family that made them. My grandmother was a German from Russia and I always thought that it was a combination of a native dish that was cheap during the Great Depression and also meatless for a Catholic Friday meal. The method for making her dumph noodles was to let the sweet yeast dough rise and then, form large balls, about the size of a tennis ball. You then placed them in a cast iron skillet with a little shortening (lard in her day) and some water and put the cover on the skillet. You now had to wait and listen and when you heard them sizzling just so, you removed the cover. We ate them dipped in plum juice and they made a whole meal. My grandfather could eat 4-5 of them for one meal, which I now realize was like eating at least a whole loaf of bread! I have made them occasionally in my married life, but, my family never loved them the way I did and I realized that they were not exactly slenderizing for my figure!