When I think of the various German meals my mother made when I was growing up, the only words that come to mind are ‘comfort food’.
It seemed there was no end to the ways in which bread or just dough in general could be used. Dumplings are a favorite food throughout Germany. The ingredients will vary depending on the type of dumpling. Most often they are shaped in a ball, then boiled or steamed in salt water. Dumplings can be served as a main meal, side dish, part of a soup or served sweet for dessert. Then, of course, there are the varieties with fillings such as cheese, fruit or meats.
There is no one way to define German cooking. Each region in Germany has its own specialties and variations. This is usually based on the foods available locally.
My mother cooked a wonderful mix of both German and Canadian meals. Although my parents were Canadian born, their parents had come to Canada from Germany/Russia. That knowledge of German cooking had been passed down to my mother and has left lasting memories for us siblings.
This particular meal of ‘HEFEKLOESSE’ was a meal my mother would usually make on a day when she was doing her weekly bread baking. It was served with fried potatoes and onions and a side dish of some of her stewed plums. Of course, at the time it was just another one of those fabulous ‘ comfort food’ meals that we all took for granted. Now all these years later, trying to recreate that taste is near impossible.
Every once in a while I get the courage to give it a try again and usually I rate my effort as good but not quite like mom’s.
Along with our dumplings and stewed plums I served some turkey kielbasa which rounded out the meal nicely.