Main course or side - these German dumplings won't disappoint.
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Finger Noodles, or Schupfnudeln as they're also called, are a traditional potato or grain dumpling common in southern Germany, Austria, northern Italy and even as far east as Hungary. The name literally translates to "tossed noodle" and it stems from the way they're made. They can be eaten in a sweet dish or a savory dish. Tasty with Sauerkraut or apple sauce - it's a low cost meal that satisfies every time. Some versions are made with just grains like buckwheat or rye, but most versions are made from potatoes.
This is the southern German variety which shares the dough recipe with Italian gnocchi. So if you make a batch, make a big batch half finger noodles, half gnocchi and freeze them in portions. It's a quick dinner with some canned sauerkraut or in a tomato sauce.
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Ingredients:
3 large starchy potatoes (Russets are good)
3 tbs all purpose flour
1 good pinch salt
1 egg
Potato Starch - or other starch, whatever you have at hands - in case the dough is too soft
Method:
➡️ Boil the potatoes.Leave the skin on for that! Leaving the skin on prevents too much water entering making the boiled potato dier than a potato boiled without skin
➡️ Let the potatoes cool to "warm", peel them and run them thru a ricer.
➡️ Add the egg, a good pinch of salt and 2 tablespoons flour to the riced potatoes. Stir. DO NOT USE A ELECTRIC TOOL: they all stir too vigorously and turn the result into something resembling library paste. Not good. Ideally use a Danish Whisk - it's the perfect tool for this kind of job. A cooking spoon will do though.
➡️ Add the remaining flour and even some starch if the dough is still too soft. You want it somewhere medium soft so it can be formed easily
➡️ Form a 1 inch diameter roll, cut off 1 inch pieces and roll the pieces into pointy cylindrical shapes. At this point you can also shape gnocchis
➡️ Drop the noodles into slowly boiling salted water. Make sure they don't stick to the bottom. Extract once floating up
➡️ Sear the finger noodles in butter before using.
How to serve:
Pan roast them in butter. Serve with i.e Sauerkraut for a savory variation and apple sauce plus some cinnamon and sugar on top for a sweet version.
Tags:
#germanrecipe #fingernoodles #schupfnudeln #sauerkraut
