German Potato Noodles (Schupfnudeln) Recipe

Introduction

Schupfnudeln are classic German potato noodles known for their soft texture and comforting flavor. This simple yet satisfying dish can be enjoyed on its own or paired with savory sides like sauerkraut. If you love homemade potato dishes, Schupfnudeln are sure to become a new favorite.

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

1. Step 1: Cook the potatoes in boiling water with their skins on for 20-25 minutes, until they are easily pierced with a fork. Drain and let them cool slightly.
2. Step 2: Peel the potatoes once warm enough to handle, then mash thoroughly to remove lumps either with a masher or potato press.
3. Step 3: In a bowl, combine the mashed potatoes with flour, egg, salt, pepper, and nutmeg. Mix well with your hands to form a smooth dough ball.
4. Step 4: Divide the dough into two parts. Dust your countertop with flour and roll each half into a long “sausage” about 1.5 inches in diameter.
5. Step 5: Cut the dough into 3/4-inch pieces. Roll each piece between your palms or on the floured surface until finger-thick; taper the ends slightly to create the traditional shape.
6. Step 6: Bring a large pot of salted water to a gentle boil, then reduce heat to maintain a simmer. Cook the Schupfnudeln in batches, placing 1/4 to 1/3 of them in the water at a time.
7. Step 7: When the noodles rise to the top (about 5 minutes), remove them with a slotted spoon. Repeat until all are cooked.
8. Step 8 (Optional): Melt 2 tablespoons butter in a frying pan over medium heat. Add the boiled Schupfnudeln and fry until golden brown on all sides, turning regularly. Serve hot, especially delicious with sauerkraut.

Tips & Variations

• Use starchy potatoes like russets for the best texture in your dough.
• If dough feels sticky, dust your hands and work surface with a little extra flour to prevent sticking.
• Try adding herbs such as parsley or chives to the dough for a fresh twist.
• Serve Schupfnudeln sweet with cinnamon sugar or savory with melted butter and caramelized onions.

Storage

Store cooked Schupfnudeln in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a little butter to restore their crispy exterior, or microwave covered until warm. Avoid boiling leftovers again as they may become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for Schupfnudeln?

While you can use other potatoes, starchy varieties like russets work best because they create a light, fluffy dough. Waxy potatoes may result in a denser texture.

Do I have to fry the Schupfnudeln after boiling?

Frying is optional but recommended for added flavor and a crispy outside. You can also serve them straight after boiling if you prefer a softer texture.

German Potato Noodles (Schupfnudeln) Recipe

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Schupfnudeln are traditional German potato noodles that combine mashed starchy potatoes with flour and egg to form a soft dough, which is shaped into finger-thick noodles, boiled until they rise to the surface, and optionally pan-fried in butter for a crispy golden exterior. This versatile dish can be served in various sweet or savory preparations, making it a comforting staple in German cuisine.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Boiling and Frying
• Cuisine: German

Ingredients

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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 for frying, about 2 tablespoons

Instructions

1. Cook Potatoes: Boil the potatoes with the peel on in boiling water for 20-25 minutes until easily pierced with a fork, then remove from the water and let cool.
2. Peel and Mash: Peel the cooled potatoes and mash thoroughly using a potato masher or press until no lumps remain.
3. Prepare Dough: In a medium bowl, combine the mashed potatoes, flour, egg, salt, pepper, and nutmeg if using. Mix everything by hand and form a smooth dough ball.
4. Shape Noodles: Divide the dough into two equal parts. Sprinkle flour on your countertop and roll each half into a long ‘sausage’ about 1.5 inches in diameter.
5. Cut and Roll: Cut the dough sausage into pieces approximately 3/4 inch long. Roll each piece between your palms or on the floured surface into finger-thick noodles, tapering the ends slightly for the traditional shape. Use extra flour as needed to prevent sticking.
6. Boil Schupfnudeln: Bring salted water to a gentle boil and reduce heat to a low simmer. Add a quarter to a third of the noodles at a time, allowing them to cook for about 5 minutes until they rise to the surface. Remove with a slotted spoon and repeat with remaining batches to avoid overcrowding.
7. Optional Frying: Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the boiled Schupfnudeln and fry until golden brown on all sides, turning regularly. Serve hot, optionally with Sauerkraut or your preferred accompaniment.

Notes

• Using starchy potatoes like russets is essential for the right dough texture.
• Roll and cut the dough carefully to achieve the traditional tapered shape for authentic Schupfnudeln.
• Boil the noodles in small batches to prevent them from sticking together and to allow proper cooking.
• Frying the noodles after boiling adds a delightful crispy texture and enhances the flavor.
• Schupfnudeln can be paired with savory dishes like Sauerkraut or enjoyed with sweet toppings as preferred.
• Nutmeg is optional but adds a subtle warm spice that complements the potatoes.

Keywords: Schupfnudeln, German potato noodles, potato dough, boiled noodles, pan-fried potatoes, traditional German recipe