Schupfnudeln (finger dumplings)
Schupfnudeln, the delectable elongated finger-shaped potato dumplings, are a culinary delight from Southern Germany and Austria. Rooted in tradition, these dumplings are a testament to the simplicity and heartiness of regional cuisine. Made primarily from a few simple ingredients like potatoes, flour, eggs, and a hint of nutmeg, Schupfnudeln embody the essence of comfort food that brings people together around the dining table.The origins of Schupfnudeln date back to the Thirty Years' War, when soldiers would make them from flour and water, shaping them into their distinctive elongated form. Over time, the recipe evolved to include potatoes, which became a staple ingredient in European diets post-Columbian exchange. The name "Schupfnudeln" is derived from the German verb "schupfen," meaning "to push," referring to the method of rolling the dough by hand.Creating Schupfnudeln is a simple yet rewarding process. It starts with boiling and mashing starchy potatoes, which are then combined with flour, eggs, and a pinch of salt and nutmeg to form a dough. This dough is rolled into thin logs and cut into small pieces, which are then shaped by hand into their characteristic tapered form. The dumplings are gently boiled until they rise to the surface, signaling that they are cooked through. To add a golden, crispy exterior, they are often pan-fried in butter before serving.Schupfnudeln are incredibly versatile and can be enjoyed in both savory and sweet dishes. In Southern Germany, they are traditionally served with sauerkraut and bacon or paired with hearty stews. In Austria, a popular variation includes tossing them in poppy seeds and sugar, transforming them into a delightful dessert. This versatility makes Schupfnudeln a beloved dish across different mealtimes and culinary traditions.What makes Schupfnudeln truly special is their ability to bring people together. Whether enjoyed at a festive gathering, a family dinner, or a quiet meal at home, these dumplings evoke a sense of togetherness and shared heritage. They remind us that some of the best dishes come from humble beginnings and simple ingredients, crafted with love and care. Whether you are a seasoned cook or a kitchen novice, the process of making Schupfnudeln is a wonderful way to connect with the rich culinary traditions of Southern Germany and Austria.
Ingredients
- 600 g recently boiled starchy potato, peeled
- salt to taste
- 2 jumbo egg yolks
- 2 Tbsp maizena
- 100 g cake flour plus extra for dusting
- 1/4 tsp freshly ground nutmeg to taste
- 3 Tbsp butter
Instructions
- Press the warm potatoes through a potato press (if you have one) or mash them with a potato masher into a bowl. NEVER use a food processor since the consistence of the potato mash will be ruined for the dish.
- Add salt, egg yolks, maizena, cake flour and nutmeg and mix everything quickly together. You don't want to overmix the dough but need the ingredients to be well combined.
- Put the dough onto a floured surface and divide it into 2 pieces.
- Roll the first piece into a log. The diameter should be approimately 3 cm.
- Cut the dough log into 2 cm pieces .
- Use your hands to roll each piece into a finger-shaped dumpling with thick middle and tapered ends. Dust them with a little flour.
- In a large pot bring water to a boil and cook the potato dumplings in batches.
- Once they float, they are ready.
- Take them out of the water and let them dry in a single layer for about 10 minutes.
- Heat the butter in a non-stick pan and fry the potato dumplings until browned all over(tr aditional way)
- If you don't want to fry them in butter, you could place the Schupfnudeln onto a lined baking tray and bake them for 15 to 20 minutes in a preheated oven at 200 degrees C.
- You can serve them with homemade red cabbage and a roast or goulash.