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German Schupfnudeln (Potato Noodles)

Schupfnudeln (German Potato Noodles)
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Schupfnudeln, Germany’s beloved potato noodles, are a comforting dish that perfectly captures the hearty and satisfying nature of German cuisine. These hand rolled potato dumplings are versatile, appearing in both savoury and sweet preparations.

Whether served with a rich butter sauce, tossed with sauerkraut, or sweetened with a dusting of sugar and cinnamon, Schupfnudeln are a testament to the ingenuity of traditional German cooking. Their rustic charm and deep flavour make them a staple in regional kitchens and a delight to anyone who tries them.

What Is Schupfnudeln?

Schupfnudeln are small, elongated potato noodles or dumplings, traditionally rolled by hand into their characteristic tapered shape. The name “Schupfnudeln” is derived from the German word “schupfen,” which means “to roll” or “to push,” reflecting the technique used to shape these noodles. They are made from a simple dough of mashed potatoes, flour, and eggs, creating a soft, pliable texture that is both tender and satisfying.

These potato noodles are typically pan fried until golden and slightly crisp on the outside, giving them a wonderful contrast of textures. They can be served as a savoury side dish, often paired with sauerkraut, roasted meats, or creamy sauces.

Alternatively, they can take on a sweet profile when prepared with butter, sugar, and cinnamon. Their versatility has made them a favourite across Germany, particularly in the southern regions of Swabia and Bavaria.

Ingredients and Taste

The foundation of Schupfnudeln lies in their simplicity. Mashed potatoes form the base, providing a delicate, earthy flavor and a soft texture. Flour and eggs are added to create a dough that holds its shape while remaining light and tender. A pinch of salt enhances the natural flavour of the potatoes, while butter, used for frying, adds richness and a hint of nutty aroma.

When cooked, Schupfnudeln have a slightly crispy exterior that gives way to a pillowy, melt in your mouth interior. In savoury dishes, the addition of sauerkraut or bacon brings a tangy, smoky balance to the mild potato flavour. In sweet versions, the warm spices of cinnamon and sugar pair beautifully with the buttery noodles, creating a comforting dessert like treat.

The flavour profile of Schupfnudeln is understated yet deeply satisfying, making them a versatile base for a variety of accompaniments. Whether paired with hearty meats, fresh vegetables, or sweet toppings, they offer a satisfying bite that is quintessentially German.

A Taste of History

Schupfnudeln have a history as humble as their ingredients, originating in the rural regions of southern Germany. Their roots can be traced back to the 17th century, where they were a staple for farmers and labourers who needed a filling, inexpensive meal.

Potatoes, introduced to Europe in the late 16th century, quickly became a dietary cornerstone, and Schupfnudeln were born from the ingenuity of cooks who turned simple ingredients into something special.

Traditionally, Schupfnudeln were shaped by hand, a practice that continues today in many homes and kitchens. Their rustic, tapered form speaks to their handmade origins and the care involved in their preparation.

Over time, these potato noodles became a beloved dish, featured at festive occasions and markets, particularly during the colder months when their warmth and richness are most appreciated.

Schupfnudeln (German Potato Noodles) Recipe

Serves: 4 people

Ingredients:

  • 800g starchy potatoes (e.g., Russet or Yukon Gold)
  • 200g all-purpose flour
  • 1 egg
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 tsp salt
  • 2 tbsp unsalted butter (for frying)

Optional Garnishes:

  • Fresh parsley, finely chopped
  • Crispy bacon bits or caramelized onions

    Directions

    Step 1

    To begin, cook the potatoes. Place the unpeeled potatoes in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20-25 minutes. Drain and let them cool slightly until safe to handle. Peel the potatoes while still warm to make mashing easier.

    Step 2

    Pass the peeled potatoes through a potato ricer or mash them thoroughly to avoid lumps. Spread the mashed potatoes out on a clean surface or a large bowl to cool completely. This step ensures the Schupfnudeln have a light, fluffy texture.

    Step 3

    Once the mashed potatoes are completely cool, add the flour, egg, nutmeg, and salt. Mix gently with your hands until a dough forms. Be careful not to overwork the dough, as this can make the noodles dense. The dough should be soft but not sticky; add a small amount of flour if necessary.

    Step 4

    Divide the dough into four portions. Roll each portion into a long rope about 1 cm (1/2 inch) thick. Cut the rope into 4-5 cm (1.5-2 inch) pieces. Roll each piece between your palms to form small, tapered noodles with pointed ends. Place the formed Schupfnudeln on a lightly floured surface.

    Step 5

    Bring a large pot of salted water to a gentle boil. Working in batches, add the Schupfnudeln to the water. Cook until they float to the surface, then let them cook for an additional 1-2 minutes. Remove with a slotted spoon and transfer to a clean plate. Allow them to dry slightly.

    Step 6

    Heat a large skillet over medium heat and add the butter. Once melted and sizzling, add the Schupfnudeln in a single layer. Fry until golden brown on all sides, turning occasionally. Work in batches if necessary to avoid overcrowding the pan.

    Step 7

    While the Schupfnudeln fry, prepare any desired garnishes. Chop fresh parsley, crisp up bacon bits, or caramelize onions in a separate pan. These garnishes complement the rich, buttery flavour of the noodles beautifully.

    Step 8

    Serve the Schupfnudeln hot, topped with your chosen garnishes. Arrange them on a platter or individual plates for a traditional presentation. For an authentic pairing, serve alongside sauerkraut, bratwurst, or a creamy mushroom sauce. Enhance the experience with a sprinkle of parsley or a squeeze of lemon for a fresh finish.

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