Schupfnudeln (German Finger Noodles)

Schupfnudeln is also called "finger noodles", maybe because it looks like fingers. But I like to call it as "German version gnocchi"  because they have actually the same ingredients and process. My daughter really like them, because she sometime get them for lunch at school. Schupfnudeln could be enjoyed in two ways, savory or sweet. It is eaten with sauerkraut (fermented sour cabbage) for savory or with apple sauce for sweet. We like to eat them with apple sauce, I bought the apple sauce in supermarket.

You can buy "ready-to-fry" schupfnudeln in every German supermarkets. We need these steps to make schupfnudeln :
- boiling potatoes
- mashing potatoes
- mixing and kneading with egg and flour
- forming
- boiling the schupfnudeln
- frying the schupfnudeln
It is a quiet long process to make them, but I like to make them myself, because it's fun to make them with kids, and I like to make them a little bit softer. Schupfnudeln in supermarkets have usually a harder texture. You don't have to waste your time by making them in small portion. You can make once for a double portion. After boiling, just drain them to remove excess water and to let them cool down. Then add some olive oil or cooking oil to prevent them from sticking. Transfer them into an air-tight container and store them in the fridge. They can last for 2-3 days. On the next day, you just need to fry them for a while before eating.

Schupfnudeln (Photo credit : Veronica)

Pan-Fried Schupfnudeln with Apple Sauce (Photo credit : Veronica)

Schupfnudeln (German Finger Noodles)

Serve : 4

You need :
a potato masher

Ingredients :
750 gr potatoes, peel and chop.
150 gr all purpose flour
1 egg
1 tsp sugar
salt & pepper

Extra :
cooking oil
extra flour for dusting
sauerkraut (fermented sour cabbage)
apple sauce

Steps :
Boil peeled potatoes in salted water until soften. Drain to remove excess water. Put them into a mixing bowl, mash until become smooth. Add in egg, sugar, salt, pepper and flour. Mix them until well combined. Set aside.

Dust a working surface with flour to prevent sticking. Pinch the potato dough with your finger

Prepare a pot filled with water over medium high heat, wait until simmers. do not used high heat otherwise the schupfnudeln will break. Put the noodles into simmering water, let them cook until float. When they float, it means that they are cooked. Drain into plates.

Prepare a flat-bottomed pan over medium high heat. Add in some cooking oil. Pan-fry cooked finger noodles until golden brown. Transfer into serving plates and serve with apple sauce or sour cabbage.

Recipe by Veronica

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