German Potato Noodles (Schupfnudeln) Recipe
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.
- 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
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 for frying, about 2 tablespoons
Instructions
- 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.
- Peel and Mash: Peel the cooled potatoes and mash thoroughly using a potato masher or press until no lumps remain.
- 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.
- 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.
- 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.
- 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.
- 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
