Schopperl – finger noodles made from potato dough with two variations

Ingredients for 4 servings:

• 8 m.-sized potatoes
• 250 g flour
• 2 eggs
• Salt
• Nutmeg, grated
• 250 ml milk
• Clarified butter

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 5 minutes

Old family recipes from eastern Upper Palatinate

The day before, steam the potatoes, peel them, and let them cool overnight. Either press the potatoes into a bowl using a potato ricer or grate them into the bowl using a fine vegetable grater. Add the flour and eggs, season with salt and nutmeg, and quickly knead with floured hands into a firm dough. On a floured board, use the palm of your hand to roll the dough in portions into finger-length and finger-thick noodles. Grease a roasting pan or a large casserole dish with clarified butter. Place the dumplings in the pan, leaving some space between them. Bake in the oven at 200°C for 30-40 minutes, until the underside is nicely browned. Heat the milk. Once the baking time is over, remove the pan from the oven, pour the hot milk over the dumplings, stir well, and return to the oven until the dumplings have absorbed the milk. This side dish, along with sauerkraut and raw pork belly cooked in sauerkraut, is the most popular dish on the Upper Palatinate border ridge. It is also very popular as a main course with compote or applesauce. 1. Variation: “Schousterboum” (Shoemaker’s Boy) Prepare the Schopperl as described above, but do not heat the milk. Add 3 eggs to the milk, season with salt and pepper, and whisk well. After the baking time is over, remove the pan from the oven, loosen the Schopperl from the bottom, and pour the egg mixture over them. Return the pan to the oven and continue baking until the egg mixture has set. Leaf salads or smoked meats go well with this dish. 2. Variation: “Schlosserboum” Prepare the dough as described above. Shape the Schopperl as described above, but do not bake. Bring a large pot of salted water to a boil and let the Schopperl stand for about 10 minutes. Drain the dumplings in a colander, rinse with cold water, and let cool. Coat the dumplings in flour, egg, and breadcrumbs and fry them in a pan of fat until golden brown. This side dish pairs well with delicate dishes (similar to croquettes).