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    German dumplings?

    Chef #199179
    Mon Feb 28, 2005 4:00 pm
    Newbie "Fry Cook" Poster
    My Grandmother made a German dumpling she called boobly spitz (not sure how it's spelled) I think they were made with mashed potatoes and flour. Does anyone have this recipe? Thanks. icon_biggrin.gif
    EdsGirlAngie
    Mon Feb 28, 2005 10:50 pm
    Food.com Groupie
    Maybe the name was just a term that your grandmother coined? There's a recipe on Zaar called "Kartoffelkloesse (German Potato Dumplings)" by LastBaron, could these be the ones?
    http://www.recipezaar.com/59894

    Hope that helps! icon_biggrin.gif
    Chef #199179
    Mon Feb 28, 2005 11:35 pm
    Newbie "Fry Cook" Poster
    Thank you, I'll have to try them. icon_biggrin.gif
    Donna M.
    Tue Mar 01, 2005 12:20 am
    Forum Host
    Here is the recipe I got from my German Grandmother. I love these things--especially leftover, sliced and fried with onions. Yum!

    German Potato Dumplings
    glitter
    Tue Mar 01, 2005 12:51 am
    Food.com Groupie
    Donna M. wrote:
    Here is the recipe I got from my German Grandmother. I love these things--especially leftover, sliced and fried with onions. Yum!

    German Potato Dumplings


    Bless her heart!!! We used to eat these as kids too...Oh would they ever warm you on a cold day...And yes with fried onions and bacon bits...wow we thought that was the best thing going especially if she let them get a little crispy...mmmm glitter
    Inge 1505
    Tue Mar 01, 2005 7:11 am
    Food.com Groupie
    I know that boobly spitz (Bublispitz) is a regional name for Schupfnudeln. Those are dumplings with a sausage shape which are fried in oil or lard until brown, then served with sauerkraut or bread crumbs browened in butter.
    There is a recipe here at Zaar, but I am in a hurry right now.
    Will Post it later.
    glitter
    Tue Mar 01, 2005 10:41 am
    Food.com Groupie
    Inge 1505 wrote:
    I know that boobly spitz (Bublispitz) is a regional name for Schupfnudeln. Those are dumplings with a sausage shape which are fried in oil or lard until brown, then served with sauerkraut or bread crumbs browened in butter.
    There is a recipe here at Zaar, but I am in a hurry right now.
    Will Post it later.


    I liked those fried in lard but in some areas after they fried them in lard they made a sweet milk that they cooked them in... I personally did not like that... I did however like the buttered breadcrumbs...much tastier. glitter
    Irmgard
    Tue Mar 01, 2005 4:14 pm
    Food.com Groupie
    Donna M. wrote:
    Here is the recipe I got from my German Grandmother. I love these things--especially leftover, sliced and fried with onions. Yum!

    German Potato Dumplings

    You and I must have had the same grandmother! icon_lol.gif
    Chef #199179
    Wed Mar 02, 2005 3:56 pm
    Newbie "Fry Cook" Poster
    Thank you so much, my Mom has been going crazy trying to find this recipe. She said her Mom never wrote anything down, she just made them. We tried a couple other recipes but they were not the right one. Thanks again.
    Chef #199179
    Wed Mar 02, 2005 3:58 pm
    Newbie "Fry Cook" Poster
    I forgot to tell you, my Grandmother said that bublispitz means "little boys points" LOL.
    Chef #199179
    Wed Mar 02, 2005 4:13 pm
    Newbie "Fry Cook" Poster
    I typed in bublispitz and schupfinudeln and there were no matches? icon_question.gif
    glitter
    Wed Mar 02, 2005 4:57 pm
    Food.com Groupie
    Chef #199179 wrote:
    I typed in bublispitz and schupfinudeln and there were no matches? icon_question.gif


    How about Spitzbuben?..oops just looked those up...wrong ones these are the Christmas cookies that look like two stars glued together with jam...they are really delicious...too . Can't think of another name for the schupfinudeln.
    Inge 1505
    Thu Mar 03, 2005 2:49 am
    Food.com Groupie
    Chef #199179 wrote:
    I typed in bublispitz and schupfinudeln and there were no matches? icon_question.gif

    Because it is Badische Schupfnudeln not schupfinudeln. icon_smile.gif
    I was curious about those and tried a recipe I found in one of my cookbooks yesterday. Preparation and relation of potaoes/flour were a little different. I am not an experienced potato dumpling cook, but I know that it is important to use a light hand and a lot of additional flour when working the dough. Nevertheless I made the dough a little too soft ( not enough starch from potatoes I think) and forming and frying turned out a challenge. Taste was very good, interesting combination with sauerkraut, but rather heavy on the stomach. icon_smile.gif
    My cookbook calls them Schupfnudeln or Bubenspitzle (different spelling). Never saw them named Spaetzle, mine were not at all pasta like.

    Rereading the recipe on Zaar I am wondering if the poster ever made this, not enough flour nor enough lard/oil in my opinion. Use less nutmeg unless you like it very much. icon_smile.gif

    Here is the recipe I used, it turned not out perfect (the form that is, not the taste which was great), but I think that was more due to my inexperience than to the recipe. BTW, this recipe needed a lot of dishes, it needs time and patience.

    Schupfnudeln or Bubenspitzle
    4-6 servings
    2 lbs potatoes
    2 eggs
    1/8 -1/4 t nutmeg
    1/2-1 t salt (to taste)
    1/2-1 cup flour (depending on starch from potatoes)
    more flour to work the dough
    1 cup oil for frying

    Preheat oven to 375 F.
    Cook potatoes in salted water in their skins. Peel and put in a dish in the oven to dry out a little for 5-8 minutes.(Alternatively, boil the potaoes a day ahead, peel and use the next day, you will need less flour than).
    In a large pot bring salted water to a boil (at least 2 quarts), Nudeln are cooked before frying to firm them up. Have a bowl filled with cold water ready to cool nudeln and a colander to drain them.
    Mash potatoes thoroughly. Put them in a large bowl, add salt, nutmeg, eggs and enough flour to form a soft but workable dough. Use a wooden spoon first, then your well floured hands. Use a light touch and don't overwork or dough will get really sticky.
    Turn out dough on a wellfloured work top. Form two 2 in thick rolls and cut them into 3/8 in slices, 4 or 5 at a time. Roll between your hands or on the worktop in sausagelike 3/8 inch thick rolls with tipped ends (that is the tricky part icon_smile.gif ).
    Give formed nudeln into simmering water until they float to the surface plus another 30-60 seconds. Remove with a slotted spoon and put into cold water. When cooled, drain.
    Work dough in batches, alternating forming, cooking, draining until all Schupfnudeln are formed. Make sure they are well drained.
    Heat enough oil in a large deep frying pan so that the nudeln will almost swim in it. Fry nudeln over medium high heat in batches for about 5 minutes until golden brown on two sides, turn once during frying (another tricky part with me, I consider deep-frying them).
    Drain on paper towels and serve topped with browned onions and bread crumbs toasted in butter. Good together with sauerkraut.

    Taste of Schupfnudeln reminded me of potato pancakes a little.
    glitter
    Thu Mar 03, 2005 9:30 am
    Food.com Groupie
    The reason for the difference is that spaezle are really a different noodle all together. They are tiny flecks of noodles used with sauces for side dishes. Whereas Schupfnudlen are more like a potato fried pancake in a log form...also a side but much hardier. Both delicious in their own way...And if I am not mistaken they are regional dishes. I think spaezle are either from Germany or Austria and the other more a Bavarian dish, but I would have to look into that. My great grandmother used to travel alot and bring home recipes from all over Europe. So sometimes what seemed normal in our house was not a German dish at all. icon_lol.gif
    Chef #199179
    Fri Mar 04, 2005 5:16 pm
    Newbie "Fry Cook" Poster
    I make spaezle and you put the dough through a ricer. I love them they are very light. I want to thank everyone for their help. icon_biggrin.gif
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