Authentic German Schupfnudeln Recipe

Ingredients

1 kg of Potatoes
200 grams of All-Purpose Flour
1 Large Egg
1 teaspoon of Salt
100 grams of Butter
200 grams of Sauerkraut (optional)
200 grams of Bacon (optional)

Steps and instructions

First, boil the potatoes in their skins until they are fully cooked and can be easily pierced with a fork.
Once the potatoes are cooked, drain them and allow them to cool down. When they are cool enough to handle, peel off the skins.
Mash the peeled potatoes until they are free of lumps. You can use a potato masher or a ricer for this.
Add the flour, egg, and salt to the mashed potatoes. Mix until a smooth dough forms. The dough should not stick to your hands. If it does, add a bit more flour.
On a floured surface, divide the dough into several parts. Roll each part into a log about 2 cm in diameter. Slice each log into pieces about 3 cm long.
With the palm of your hand, roll each piece of dough into a small, elongated dumpling. The ends should be slightly tapered. These are your Schupfnudeln.
In a large pan, melt the butter over medium heat. Add the Schupfnudeln and fry them until they are golden brown on all sides. This should take about 10 minutes.
If you are using sauerkraut and bacon, cook them in a separate pan until the bacon is crispy and the sauerkraut is heated through. Add the cooked Schupfnudeln to the pan and mix well.

Tools for making

Potato masher - Used to mash the cooked potatoes.
Ricer - Another option for mashing the potatoes, resulting in a smoother texture.
Large pan - Used for frying the Schupfnudeln.
Knife - Used to slice the dough into smaller pieces.
Flour - Used to dust the surface when rolling out the dough.
Fork - Used to pierce the potatoes and check if they are done.

Recipe variations

Use sweet potatoes instead of regular potatoes for a different flavor and color.
Replace the all-purpose flour with whole wheat flour for a healthier option.
Add grated cheese to the dough mixture for cheesy Schupfnudeln.
Experiment with different herbs and spices such as garlic powder, paprika, or dried herbs like thyme or rosemary.
Make a vegetarian version by omitting the bacon and adding vegetables like mushrooms, bell peppers, or spinach.
Try a gluten-free version by using a gluten-free flour blend or almond flour instead of all-purpose flour.
Add cooked diced chicken or smoked sausage for a meaty twist.
Serve the Schupfnudeln with a creamy sauce made from sour cream or yogurt.
For a dessert version, sprinkle the cooked Schupfnudeln with cinnamon sugar and serve with fruit compote or vanilla ice cream.

Recipe overview

Schupfnudeln is a traditional German dish that will delight your taste buds. This hearty recipe features potato dumplings, fried until golden brown in butter and optionally served with sauerkraut and crispy bacon. The main ingredient is potatoes, which are cooked, mashed, and then combined with flour and egg to create a dough. This dough is then shaped into small dumplings, called Schupfnudeln, which are fried until golden brown. The result is a delicious, comforting dish that is perfect for a family dinner or a festive gathering. This recipe is relatively easy to make and requires only a few basic ingredients. With this guide, even a novice cook can master the art of making Schupfnudeln. Enjoy the process of making this dish and the delicious result!

Common questions

Can I use different types of potatoes for this recipe?
Yes, you can use different types of potatoes, but keep in mind that the texture and moisture content may vary. Russet potatoes or starchy potatoes work best for Schupfnudeln.
Can I make the dough ahead of time and refrigerate it?
Yes, you can make the dough ahead of time and refrigerate it. Just make sure to wrap it tightly with plastic wrap to prevent it from drying out. It can be refrigerated for up to 24 hours before using.
Can I freeze the Schupfnudeln?
Yes, you can freeze the Schupfnudeln. After frying them, allow them to cool completely, then transfer to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply fry them in butter until heated through.
Can I make Schupfnudeln without using butter?
Yes, you can use a different oil or fat of your choice instead of butter. However, keep in mind that butter adds a rich flavor to the dish.
Can I make Schupfnudeln without using bacon or sauerkraut?
Yes, you can omit the bacon and sauerkraut if you prefer. Schupfnudeln can be enjoyed on their own as a side dish or with other accompaniments of your choice.

Serving dishes and utensils

Potato Masher - To mash the cooked potatoes into a smooth consistency.
Potato Ricer - An alternative to a potato masher, it helps to create a finer texture for the mashed potatoes.
Large Pan - To fry the Schupfnudeln until they are golden brown.
Cutting Board - For slicing the dough into small pieces and rolling them into Schupfnudeln.
Knife - To slice the dough into small pieces.
Slotted Spoon - To remove the cooked Schupfnudeln from the pan without excess butter.
Frying Spatula - To flip and turn the Schupfnudeln while frying.
Optional: Additional Pan - If using sauerkraut and bacon, this pan can be used to cook them before adding the cooked Schupfnudeln.

Origin stories

Schupfnudeln, often referred to as "Swabian noodles", have a rich history in the culinary world of Southern Germany. It is said that these delightful, elongated potato dumplings were originally prepared as a meal for the hardworking farmers in the region. Seemingly simple, yet incredibly satisfying, they offered the perfect solution for utilizing readily available ingredients, such as potatoes, in a hearty and delicious way. Over the centuries, the recipe for Schupfnudeln has remained largely unchanged, serving as a testament to the enduring traditions and simple pleasures of German cuisine. Nowadays, they are a beloved staple in kitchens across the country, often paired with sauerkraut or bacon, and enjoyed with a glass of locally brewed beer. The humble Schupfnudel, thus, continues to tell the tale of Germany's pastoral past one delicious bite at a time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.