Schupfnudeln

Schupfnudeln are potato dough rolled and tapered by hand into short, spindle-shaped noodles, boiled then pan-fried until golden. They're a South German side that shows up in two genuinely different forms — savoury with sauerkraut and bacon, or sweet with cinnamon sugar — and both are equally traditional depending on the region and the meal.

What it actually is

Mashed potato is worked with wheat flour and egg into a firm dough, then rolled by hand into short lengths and tapered at both ends between the palms — the shaping technique the name comes from, "schupfen" meaning roughly "to flick" or "to roll." The pieces are boiled until they float, then finished in a pan with butter until the outside turns golden and slightly crisp, well beyond a plain boiled dumpling.

The hand-rolling gives each piece its distinctive spindle shape, tapered rather than round, which is what separates it visually from gnocchi or spätzle even though the base ingredients are similar.

How it's served

• Pan-fried until golden, with sauerkraut and bacon or ham for the savoury version.
• Tossed in cinnamon sugar and butter, as a sweet side or light dessert.
• Freshly pan-fried to order, since they lose their crisp edge if held.

Writing it on a menu

• Flag gluten and egg; the dough carries both.
• Say clearly whether you serve the savoury or sweet version, since they're genuinely different dishes under the same name.
• Note that it's best served immediately, straight from the pan; a held batch loses the crisp exterior that separates it from a plain boiled dumpling.
• Mention if a vegetarian savoury version without bacon is available, since the sauerkraut base itself is naturally meat-free.