Other than Spätzle and Maultaschen, these German potato noodles are a conventional side dish or primary dish in the South of Germany, the Swabian Region ("Schwaben"). They are likewise called "Fingernudeln" (finger noodles) since they are molded like fingers.
I love to serve them with hand crafted Sauerkraut, be that as it may, you can likewise appreciate them with cooked veggies. It's even conceivable to eat them sweet with fruit purée!
My beau is initially from the "Dark Forest" district ("Schwarzwald"). It's a piece of the Swabian Region which implies that he is extremely acquainted with this tasty dish. We used to purchase Schupfnudeln regularly in the store yet making them without any preparation at home is far superior since now we can appreciate them veggie lover and sans gluten!
The formula is in reality fundamentally the same as my Homemade Gnocchi. It's made with potatoes, chickpea flour, and custard flour. I here and there likewise include a little powdered vegetable juices (bouillon powder) which includes a magnificent flavor.
- 500 g potatoes e.g. Yukon Gold, peeled and chopped
- 3/4 to 1 cup chickpea flour
- 1/2 cup tapioca flour + more for dusting (*see recipe notes)
- 1/2 tsp sea salt
- Pinch of nutmeg
- Powdered vegetable broth/bouillon powder (optional)
- Peel and chop potatoes, add them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until fork-tender, then drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).
- Add 3/4 cup of chickpea flour, the tapioca flour, salt, nutmeg (and the bouillon powder if using) and knead with your hands until a soft dough forms.
- The dough might still be a bit sticky but it should be fine to handle. If the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 3/4 cup or more chickpea flour.
- Cut the dough into equally sized pieces and dust with a little tapioca flour.
- With your fingers, roll each piece to strands (see step-by-step process shots above in the blog post).
- Use a knife to cut the dough into 1 to 1 1/2-inch pieces.
- Roll each piece between your hands into finger-shaped dumplings. It doesn't need to be perfect, just try to make them a similar size.
- Heat oil in a pan and add the Schupfnudeln. Fry from one side until nicely browned. Then flip and fry from the other side.
- Add 1/2 cup of water to the pan and place a lid on top to steam the dumplings until the water evaporates.
- This method is the easiest. However, it's also possible to cook the noodles in boiling water first until they float to the top. Then remove them from the water with a slotted spoon and fry them in a pan with oil or vegan butter (same as gnocchi). Both options work but the first method is more convenient!
- Store leftovers covered in the refrigerator for up to 3 days. You can also freeze the potato noodles as described above in the blog post. Enjoy!
0 Komentar