Schupfnudeln (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
Scale
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
