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 Schupfnudeln withsauerkraut | |
| Alternative names | Fingernudeln |
|---|---|
| Type | Dumpling |
| Place of origin | Germany, Austria |
| Main ingredients | Rye orwheat flour orpotatoes,eggs |
Schupfnudel (German;pl.:Schupfnudeln), also calledFingernudel (finger noodle), is a type ofdumpling or thicknoodle in southernGerman andAustrian cuisine. It is similar to the Central Europeankopytka and Italiangnocchi. They take various forms and can be referred to with a variety of names in different regions. They are usually made fromrye orwheat flour andegg. Since the introduction of the potato to Germany in the seventeenth century, Schupfnudeln have also been made with potatoes. They are traditionally given their distinctive ovoid shape through hand-shaping. They are often served as a savory dish withsauerkraut but are also served in sweet dishes.
Schupfnudeln have been known as a trooper dish since theThirty Years' War: out of their dailyflour ration and water the soldiers formed long noodles, which they cooked afterwards. After the potato was imported to and cultivated in Germany in the 17th century, the recipe was modified and different variations emerged in various regions.
Though they can be found throughout Germany, they are especially popular in the cuisine ofBaden andSwabia. There, in addition to Schupfnudeln they are calledBaunzen orBubenspitzle.[1]
InBavarian cuisine they are known asFingernudeln (finger noodles),Dradewixpfeiferl,Kartoffel- orErdepfebaunkerl (potatoBaunkerl) orSchupfnudeln, and inUpper Palatinate they are calledSchopperla orSchoppala.
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InHungary a similar pasta is calledNudli. It is eaten with poppy seeds, sour cream or jam (usually peach or cherry) and sometimes with cabbages.[citation needed]
In theOdenwald their name isKrautnudeln (cabbage noodles) and in thePalatinate they are calledBuwespitzle. TheBauchstecherla inFranconia are a bit thinner and more pointed.[citation needed]
A special variety of these noodles is calledMohnnudeln (poppy seed noodles) and can be found throughoutBavaria andAustria.[citation needed]
The nameSchupf- orFingernudel refers to the preparation and shape of the noodle and not to the ingredients. The wordSchupf comes fromschupfen in the regional sense "to roll, flatten".[2] There is no single authentic recipe; instead there are many widely different ways of preparation in different regions. Many of these variations claim to be the original and authenticSchupfnudeln.
This disagreement is reflected in reference works. The large 10-volume version of theDuden (the preeminent German dictionary) says that Schupfnudels are a fried dish[3] while Ludwig Zehetner writes in his Bavarian Dictionary that they are boiled in salt water.
Simple recipes only use rye flour and water for thedough, but many recipes include mashed potatoes,wheat flour and egg. The dough is kneaded and then rolled into a long, thin cylinder. This roll is cut into pieces about half an inch in width. These are rolled into the typical shape of Schupfnudeln. Afterwards they are either cooked in salty water for about ten minutes or deep fried. Many recipes include frying them in a pan afterwards as well.
Subsequently, they are served in different ways: savory withsage butter orsauerkraut or sweet with poppy seeds,sugar andcinnamon. In all cases it is necessary that the relatively bland noodles incorporate the flavor of the other ingredients. Schupfnudeln can be served either as a side dish or as a main dish.
Schupfnudelnpan fried withbacon bits and sauerkraut are commonly served at publicwine festivals throughout Baden and Swabia. In Swabia, Schupfnudeln are often served with cold fruits like cold stewed apples or pears.
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