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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH

Remembering Our Danube Swabian Ancestors

Schupfknödel (Shoopf-k’nee-d’l) or Schuppnudel – Potato Dumplings

by Eve Brown, 23 Nov 2005


Comment:  My mother [Eva (Dautermann) Sklena] makes something she calls Schupf knoedel, my children called them Oma's fingers.  Hers were a little different.  My children would rather have this than potatoes.

  • 3 potatoes – peeled & cooked (drain & finely mash while still warm)

  • 1 tsp. salt

  • 1 egg

  • Flour (just enough to get a working consistency)

Roll into finger thickness logs and cut in 2 in. lengths.

Fry in small amount of grease. 

After it starts to fry add drop of water and cover – Turn and repeat.

[Edited by Rose Mary Keller Hughes. Published by Jody McKim Pharr, 23 Nov 2005]



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