Schupfnudel

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Schupfnudeln with sauerkraut

Schupfnudeln or fingernoodles are a dish from southern German and Austrian cuisine that are available in different regional names, recipes and variations made from rye and wheat flour , egg and, since the introduction of the potato in the 17th century, also with potato dough. Traditionally they are shaped by hand. They are often served with sauerkraut , but there are numerous variations, including sweet ones. They are comparable to the cams ( Italian gnocchi ) .

etymology

The word " noodle " was originally a modification of dumpling (see also steam noodle ) and thus part of a large trunk of German words that express a thickening with the sound kn- ( knot , tuber , bud , knob , button ). The name Schupf- or fingernoodle refers to the shape and appearance of the noodle, not to its composition. Schupf comes from schupfen in the landscape meaning “roll, wallow”.

Emergence

Schupfnudeln were already known as a dish of the Landsknechte during the Thirty Years' War : The soldiers formed elongated noodles from the flour ration and water they had been given, which they then prepared. With the import and cultivation of potatoes in Germany in the 17th century, the recipe was expanded, and different recipes and methods of preparation developed depending on the region. Writings from the 18th and 19th centuries report about Schupfnudeln (also Schubnudeln, Schoppnudeln or Schopfnudeln ) that were not only produced for human consumption, but also for poultry fattening . Sausages as thick as a finger were prepared and shoved down the throat of the geese, ducks or capons in order to fatten them up. Fingernoodles have also been found in scripts since the 18th century.

Regional names

Schupfnudel, sweet variant with butter crumbs

Schupfnudeln are common in Baden and Swabian cuisine . The names Bubespitzle (because of the similarity of the pasta with a boy's penis) and Baunzen are at home in the Palatinate and also in Alemannic cuisine . In the (old) Bavarian food , the noodles are also dumplings , but also finger noodles , Dràdewixpfeiferl or potato or Erdepfebaunkerl called in the Upper Palatinate also Schopperla or Schoppalla . In the Vorarlberg kitchen , Schupfnudeln are mainly known as Grumpieranüdile . In Odenwald noodles hot herb pasta , in the Palatinate Buwespitzle , similar to a name in the Alemannic kitchen (see above). The belly piercers popular in Franconia are comparatively thin and pointed. The name Stöpferle is derived from the use of the potato press , which is common in Würzburg in Lower Franconia and in the Franconian part of northern Baden .




In the Austrian , the Bohemian and sometimes also in the old Bavarian cuisine, Schupfnudeln are served sweet as poppy seed noodles , or Schulanky, in Czech as Šulánky and Škubánky (Pl.).

preparation

There is no such thing as a universally authentic recipe, just a wide variety of different regional types of preparation, often with a universal claim to originality and authenticity.

This confusion is also reflected in the specialist literature. For example, the great Duden writes that the Schupfnudel is “baked in fat” while Ludwig Zehetner says in his Bavarian dictionary that “they are cooked in salt water”.

A simple recipe uses only rye flour and water for the dough. Potato dough (mashed potatoes), wheat flour, salt and egg can also be used for the dough. You usually roll a long, thin sausage out of the dough, cut it into pieces and shape the ends into tips by hand. The exact shape may vary; Upper Swabian potato noodles, for example, are rather thin and long. The lowest common denominator is that the noodles are bite-sized. Then they are boiled or deep-fried in water for a few minutes, but they can also be fried in the pan.

The potato noodles are then served in different ways, often by searing them in a pan: for example, fried in sage butter, with sauerkraut and finely diced smoked bacon , or sweet with poppy seeds or sugar and cinnamon. Applesauce is also eaten with potato noodles. In any case, make sure that the relatively tasteless noodles absorb the aroma of the other ingredients. They can be a side dish or the main part of a dish.

Web links

Wiktionary: Schupfnudel  - explanations of meanings, word origins, synonyms, translations
Commons : Schupfnudel  - Collection of pictures, videos and audio files

Individual evidence

  1. ^ Friedrich Kluge: Etymological dictionary of the German language. 24th edition, edited by Elmar Seebold. De Gruyter, Berlin - New York 2002.
  2. ↑ Duden | Schupfnudel | Spelling, meaning, definition, synonyms, origin. Retrieved February 14, 2018 .
  3. ↑ Peter Weibel: Bubenspitzle, preferably with sauerkraut In: Ariane Lindemann, Tim Koch: Now cooks Karlsruhe: Favorite recipes , Lindemanns Bibliothek, 2006, pages 29/30, ISBN 3-88190-327-5
  4. ^ New lexicon of French, Saxon, Austrian and Bohemian culinary arts . in the von Schönfeldische Handlung, 1785 ( google.de [accessed on February 14, 2018]).
  5. ↑ Ignaz Gartler, Barbara Hickmann: Viennese proven cookbook in six paragraphs: Contains. A thousand two hundred dishes of meat and lent, such as can be prepared tastefully and in a precious and ordinary way. In addition to an appendix in five sections, which contain general rules, such as in the kitchen, when shopping, the preparation of the dishes and the arrangement of the tables, as well as slips of food and soup, and other sacks belonging to the art of cooking . published by Joseph Gerold, k. R. Hofbuchdrucker and bookseller at Dominikanerplatz 724, 1790 ( google.de [accessed on February 14, 2018]).
  6. ↑ The collector . Abendzeitung, 1842 ( google.de [accessed on February 14, 2018]).
  7. ↑ Johann Riem's ​​monthly practical economic encyclopedia for Germany, or, related teaching term of the non-profit practical land economy for German farmers ... Joh. Gottfried Müllerschen Buchhandlung, 1785 ( google.de [accessed on February 14, 2018]).
  8. ^ Johann Christian Ernst Schmid: Easy to understand agriculture catechism, or complete instruction based on reason and many years of experience in all parts of agriculture . Published by Dollischen Buchhandlung, 1797 ( google.de [accessed on February 14, 2018]).
  9. ↑ Hobby horses . 1784 ( google.de [accessed on February 15, 2018]).
  10. ↑ “Die” Steyermärkische Köchin, or new bourgeois cookbook for all estates: of which kind none has yet appeared in print; It contains thorough instructions on how to prepare all kinds of meat and fasting dishes ... in the local and Austrian way ... with a complete appendix to produce all kinds of sugar bakery, boiled, soups, juices, frozen foods and various beverages . Bey Christian Friedrich Trötscher, 1797 ( google.de [accessed on February 15, 2018]).
  11. ↑ An attempt at a Swabian Idioticon, or collection of the idiotisms used in various Swabian countries and cities. with etymological notes . bey Friedrich Nicolai, 1796 ( google.de [accessed on February 15, 2018]).
  12. ^ Hermann Fischer: Swabian Concise Dictionary; based on the "Swabian Dictionary" by Hermann Fischer and Wilhelm Pfleiderer . Ed .: edited by Hermann Fischer and Hermann Taigel. H. Laup'sche Buchhandlung, Tübingen 1986, ISBN 3-16-444814-7 , p. 92 .
  13. ↑ Schmeller: Bavarian Dictionary. Facsimile edition from 1985: "... of which the belly cutters are a thinner and more pointed type".
  14. ↑ Franconian sirloin with potato pot wiki for Würzburg. Retrieved March 25, 2018
  15. ↑ LEADER Badisch Franken Regional delicacies Page of the Regionalentwicklung Badisch-Franken eV. Accessed on March 25, 2018.
  16. ↑ Duden, the large dictionary of the German language in 10 volumes, 1999, ISBN 3-411-04733-X : “Baked in fat, small, elongated piece of mashed potatoes, flour, etc. Egg"