Fine and irresistible Shufnoodles are one of those wonderful dishes that we remember from our childhood when our mothers and grandmothers prepared them.
They are made from potato dough, so they are very similar to dumplings. The difference is that they are made without filling, and they also have a different wavy shape.
The necessary ingredients are very cheap and available, so it is not surprising that this dish was a common choice on the tables in some ancient times when you could not find as many foods on store shelves as today.
But such simple meals are often the ones that have become our favorites. I’m used to eating Shufnoodles in the basic and most famous version, which I made this time as well, which is to roll them in breadcrumbs fried with a little oil and sprinkle them with granulated sugar while they’re still warm.
Their taste is irresistibly recognizable and seductive, and I don’t know anyone who would refuse them.
But today I often make them in various other ways, so they are very nice if served with jam or nuts. What’s more, they can also be combined as a side dish in various salty varieties, and they go well with various sauces.
That’s why it shouldn’t be surprising that this wonderful old-fashioned dish is still a favorite of many people today, and is always happily prepared even today when we have an abundance of different ingredients and ideas.
Shufnoodles
(No Ratings Yet)
Loading...Ingredients
- 600 g of potatoes
- 50 g of butter or margarine
- 1 egg
- 300 g smooth flour
- salt to taste
- To serve:
- 100 ml of oil
- 150 g of bread crumbs
Instructions
Peel the potato, wash it and cut it into smaller pieces.
Put the sliced potatoes in cold water, put them on the stove and add salt.
When it boils, cook on low heat for about 10 minutes and when it is ready (check with a fork) strain it.
Mash the potatoes into a puree, add butter or margarine and mix everything.
Break the egg and beat it into the scrambled eggs, and add to the puree.
Mix everything again.
Then add the flour and the rest of the salt to the bowl.
Mix everything well to get a compact and smooth mixture.
Pour the mixture onto the base, and mix it with your hands for a little while longer.
Then make a roll from the dough.
Cut into smaller pieces, and then separate each piece into a smaller rolling pin about 2 centimeters thick.
Cut the thin roll with a knife into pieces approximately 2 centimeters long (it can be cut into pieces of different lengths).
Roll each shufnoodle a little more with your hand to give it a nice oblong shape.
Boil water in a large pot and add salt.
When it boils, put the noodles inside, and when the noodles float to the surface, cook for another two minutes.
Take the cooked noodles out of the container and rinse them under running water.
Pour the oil into the pan and when it heats up, fry the crumbs on it.
When the crumbs turn a golden yellow color, transfer the noodles to them and mix carefully so that the noodles are well coated in crumbs from all sides.
Serve with granulated sugar while still warm.
No Comments