Schupfnudeln mit Sauerkraut.jpg
Schupfnudel (German; plural Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Italian gnocchi and Eastern European kopytka. They take various forms and can be referred to with a variety of names in different regions. They are usually made from rye or wheat flour and egg. 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—similar to an elongated American football—through hand-shaping. They are often served as a savory dish with sauerkraut but are also served in sweet dishes.

Schupfnudeln have been known as a trooper dish since the Thirty Years' War: out of their daily flour 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 according to different regions.

Though they can be found throughout Germany, they are especially popular in the cuisine of Baden and Swabia. There, in addition to Schupfnudeln they are called Baunzen or Bubenspitzle (literally meaning "little boys' penis").

In Bavarian cuisine they are known as Fingernudeln (finger noodles), Dradewixpfeiferl, Kartoffel- or Erdepfebaunkerl (potato Baunkerl) or Schupfnudeln, and in Upper Palatinate they are called Schopperla or Schoppala.

In the Odenwald their name is Krautnudeln (cabbage noodles) and in the Palatinate they are called Buwespitzle. The Bauchstecherla in Franconia are a bit thinner and more pointed.

A special variety of these noodles is called Mohnnudeln (poppy seed noodles) and can be found throughout Bavaria and Austria.

This page was last edited on 13 February 2018, at 23:24.
Reference: under CC BY-SA license.

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