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Schupfnudel
Schupfnudeln with sauerkraut
Alternative names
Fingernudeln
Type
Dumpling
Place of origin
Germany, Austria
Main ingredients
Rye or wheat flour or potatoes, eggs
Media: Schupfnudel
Schupfnudel (German; pl.: 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 Central European kopytka and Italian gnocchi. 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 through hand-shaping. They are often served as a savory dish with sauerkraut but are also served in sweet dishes.
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