Schupfnudeln (German Potato Noodles) Recipe
Introduction
Schupfnudeln are traditional German potato noodles that offer a comforting and versatile dish. Soft on the inside with a slight chew, they can be enjoyed boiled or pan-fried for added crispiness. Perfect for savory or sweet pairings, this recipe guides you through making them from scratch.
Ingredients
- 1 pound starchy potatoes (e.g., russet potatoes)
- 1 cup all-purpose flour
- 1 medium-sized egg
- 1/2 teaspoon salt
- Pepper to taste
- A pinch of nutmeg (optional)
- Butter for frying (optional)
Instructions
- Step 1: Cook the potatoes in boiling water with the peel on for 20-25 minutes, until a fork pierces them easily. Remove from the pot and let cool for a few minutes.
- Step 2: Peel the warm potatoes, then mash them thoroughly using a potato masher or press, ensuring no lumps remain.
- Step 3: In a mixing bowl, combine the mashed potatoes with flour, egg, salt, pepper, and nutmeg if using. Mix with your hands until a smooth dough forms.
- Step 4: Divide the dough into two equal parts. Lightly flour a countertop and roll one portion into a long sausage shape about 1.5 inches in diameter.
- Step 5: Cut the rolled dough into pieces approximately 3/4 inch long. Roll each piece to finger thickness and gently taper the ends for the classic Schupfnudeln shape. Repeat with the second portion of dough.
- Step 6: Bring a large pot of salted water to a boil, then reduce to a gentle simmer.
- Step 7: Add about a quarter to a third of the noodles to the water and cook until they float to the surface, around 5 minutes. Remove with a slotted spoon and continue cooking the remaining batches.
- Step 8: (Optional) Melt butter in a frying pan over medium heat and fry the boiled noodles until golden brown on all sides, turning regularly. Serve with Sauerkraut or your preferred side.
Tips & Variations
- Use starchy potatoes like russets for the best texture; waxy potatoes can make the dough sticky.
- If dough feels too sticky, add a little more flour, but avoid adding too much to keep the noodles tender.
- Try frying Schupfnudeln with onions and bacon for a heartier meal.
- For a sweet version, toss the fried noodles in butter and sugar, and serve with applesauce.
Storage
Store cooked Schupfnudeln in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or gently warming in the microwave. Uncooked dough can be kept wrapped in the fridge for 1 day but is best used fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Schupfnudeln ahead of time?
Yes, you can prepare the dough and shape the noodles ahead, then refrigerate them overnight on a floured tray. Boil or fry them fresh to preserve texture.
What can I serve Schupfnudeln with?
They pair wonderfully with sauerkraut, mushroom sauces, or a simple onion and bacon topping. Sweet versions go well with cinnamon sugar and fruit compotes.
PrintSchupfnudeln (German Potato Noodles) Recipe
Schupfnudeln are traditional German potato noodles made from starchy potatoes, flour, and egg, formed into finger-shaped dumplings. They are boiled until they float to the surface and can be served soft or optionally fried in butter until golden. This versatile dish can be enjoyed with savory sides like sauerkraut or incorporated into sweet dishes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes boiling + 5-7 minutes frying (optional)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: German
Ingredients
Potato Dough
- 1 pound starchy potatoes (e.g., russet potatoes)
- 1 cup all-purpose flour
- 1 medium-sized egg
- 1/2 teaspoon salt
- pepper to taste
- a pinch of nutmeg (optional)
For Frying (Optional)
- butter (about 2 tablespoons)
Instructions
- Cook Potatoes: Boil the potatoes with the peel on for 20-25 minutes until they are tender and easily pierced with a fork. Drain and set aside.
- Peel Potatoes: Allow the potatoes to cool slightly, then peel off their skins carefully.
- Mash Potatoes: Mash the peeled potatoes thoroughly using a potato masher or press them through a potato press to ensure a lump-free, smooth texture.
- Make Dough: Transfer the mashed potatoes to a mixing bowl. Add the flour, egg, salt, pepper, and nutmeg (if using). Mix and knead with your hands until a smooth dough ball forms.
- Shape Dough: Divide the dough into two equal parts. Sprinkle flour on a work surface and roll each half into a long ‘sausage’ about 1.5 inches in diameter.
- Form Noodles: Cut the dough into pieces roughly 3/4 inch long. Roll each piece between your palms or on the floured surface into finger-thick noodles, tapering the ends for a traditional shape. Repeat with the second half of dough.
- Boil Noodles: Bring a large pot of salted water to a boil, then reduce heat to maintain a gentle boil. Add about a quarter to a third of the noodles to the water, depending on pot size, and cook for around 5 minutes until they float to the surface.
- Remove and Repeat: Use a slotted spoon to remove the noodles as they rise. Cook the remaining batches similarly to avoid overcrowding.
- Optional Frying: Melt two tablespoons of butter in a large frying pan over medium heat. Add the boiled noodles and fry, turning regularly, until all sides develop a golden brown crust. Serve hot, great alongside sauerkraut.
Notes
- Use starchy potatoes like russets for best texture and dough consistency.
- Make sure the mashed potatoes are lump-free to ensure smooth dough.
- Do not overcrowd the boiling water to allow the noodles space to rise properly.
- Optional frying adds a delightful crisp texture and enhances flavor.
- Schupfnudeln can be paired with savory dishes like sauerkraut or used in sweet recipes.
Keywords: Schupfnudeln, German potato noodles, Potato dumplings, Traditional German recipe, Boiled potato noodles, Fried potato noodles
