Swabian Cuisine Part II: Schupfnudeln
Today you will learn about another Swabian dish,
that you might already know from Lidl’s German ‘Alpenwochen’: Schupfnudeln. In
Swabia they are also called ‘Bubenspitz’ and are often sold at street markets,
wine fairs or Christmas markets. Since a lot of foreigners tend to buy
Bratwurst or Currywurst at such events, because they are considered as ‘typical
German’, I will make a plea for this amazing dish, and hopefully encourage some
of you to buy Schupfnudeln when you have the chance to!
Especially on rainy days (and let’s be honest,
there are quite a few of these days in the UK…), I like to spend time in the
kitchen baking or cooking. Making Schupfnudeln is a bit of both, hence a
perfect pastime! Schupfnudeln can be prepared in a sweet or savoury way;
personally, I prefer the savoury dish since it is the one that reminds me of
German street markets.
Also, I must admit that making Schupfnudeln is a bit time
consuming and will probably take up a full afternoon. However: what else is
there to do, when it’s raining cats and dogs outside?! Do you really want to go
outside?! Surely, you would rather stay at home, complain about the weather and
do something reasonable: cooking!
If, by any means, the sun decides to make an
appearance: there are possibilities to cherish these rare moments of sunshine
throughout the Schupfnudel-process. The dough does not need to be processed
into Bubenspitz immediately, so you can wrap it up in cling film and enjoy the
sunshine while it lasts. As soon as the first raindrop hits you: continue your
Swabian cooking mission! The result will make you forget about the weather!
Moreover, the dough is enough for at least one
other Schupfnudel meal; just freeze the Bubenspitz you want to save for later.
Sounds efficient? Good! Let’s start!
Ingredients
- 400g potatoes
- 125g flour
- 1 medium-sized egg
- Salt
- Pepper
- Nutmeg
1. Peel the potatoes and boil them in a pan.
When they are soft, drain them and put them aside, so they cool down.
[1st
chance to interrupt the process and catch some sunbeams!]
2. Mash the cold potatoes and add the egg, the
flour, a pinch of salt, pepper and some nutmeg. Knead until the dough is smooth
(it might be quite sticky as well!)
[2nd chance to go outside and
catch some sun! Just wrap the dough in cling film and store it in the fridge.
For the sake of efficiency, you could run to the next Tesco and search the
‘world food’ section for some Sauerkraut. Usually it’s with the Polish food.]
3. Flour your hands, take a small amount of
dough and roll it between your palms. The Schupfnudeln should be as thick as a
finger and pointy at the ends.
4. Heat some salty water in a big pan and bring
to the boil. Now the first round of Schupfnudeln can go in! Let them simmer
until they start floating to the water surface. As soon as they are floating,
fish them out and refresh in cold water. Drain well and make sure they don’t
stick together.
5. Now you can decide how many of your
masterpieces you actually want to eat and how many will find their way into the
freezer. The Schupfnudeln should be cold before putting them into the freezer.
I try to wrap them in a line, so they don’t stick together when being
defrosted. Takes some effort, but it’s worth it!
6. For preparing the Bubenspitz that want
eating, melt some butter in a frying pan. For the savoury ‘Krautschupfnudeln’,
also fry some bacon lardons and chopped onions with the Schupfnudeln. Drain the
Sauerkraut and add it to the frying pan. Done!
If you are not a fan of Sauerkraut, you can
also have Schupfnudel as a side.
Guten Appetit!
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