Schupfnudeln are one of many great German ways to prepare potatoes. Here you can find an authentic recipe for delicious, Swabian Schupfnudeln.
At home, Schupfnudeln were served very seldom, unfortunately. For a side dish, they actually make a quite some work. But homemade Schupfnudeln taste so much better than the store-bought ones. So if you want to bring something not so common to the table, Schupfnudeln are a pretty great side dish!
Or even a main dish if you pan-fry them with sauerkraut and bacon (for vegetarians, I’m sure you can do it without bacon!).
Schupfnudeln also taste great as so called Mohnnudeln (poppy seed noodles) with poppy seeds and sugar. When I went to buy poppy seeds, I was a bit puzzled. I knew there were poppy seeds in India because I had seen them in some recipes. What I didn’t know, they’re not blue-gray here, but yellow-brown. And the grains are larger. I guess it must be hulled and a different variety. So I’ll leave it alone and make poppy seed noodles in Germany. I’d better not take poppy seeds with me on my next flight. No idea what kind of problems that could cause …
If you don’t have a potato ricer, like me, make sure you mash them really fine.
I didn’t want to be stingy with the clarified butter (or Ghee, it’s the same thing!) when preparing them, because such dishes often need a lot of fat, otherwise they would roast too much and the Schupfnudeln would become dry. However, I may have overdone the clarified butter a bit. Maybe you should use a little less of it.
But, they were super tasty in the result, all of us loved them! We prepared them with sauerkraut and bacon. The only criticism came from my daughter, she does not like bacon. So, bacon picked out and then she polished her plate! How to make homemade Sauerkraut from scratch – find out here. It is actually very easy, very tasty and very healthy!
Schupfnudeln – fried potato dumplings from Southern Germany
Equipment
- potato ricer
- heavy bottom iron pan optional
Ingredients
- 1 kg potatoes
- 200 g flour
- 50 g potato starch
- 150 g clarified butter
- 4 egg yolks
- salt
- pepper (omit for sweet dishes)
Instructions
- First boil the potatoes in their skins until soft.
- While they are still hot, peel them and press them finely.
- Let the dough cool down.
- Then add all the other ingredients and mix everything into a uniform mass. If it is too sticky, add some flour. On my photo it still had too little flour.
- Let the dough rest for about 30 minutes.
- Then roll the dough into 2-3 cm thick rolls on a floured work surface.
- Now cut this into 1-2 cm thick pieces.
- Now form these pieces into Schupfnudeln. They should be thin towards the ends.
- Cook the Schupfnudeln in well salted water until they rise to the surface. In the picture they are already cooked.
- The Schupfnudeln are then fried in the pan (best in a heavy bottom iron pan) in clarified butter until golden and crispy to your liking.
- Then prepare your dish as desired with the Schupfnudeln.
Please rate my recipe before you leave 🙂:
Sources of the recipe:
https://www.schwarzwald-kochbuch.de/rezept/Schwaebische_Schupfnudeln_78x734.htm
https://www.waldviertel.at/rezept-original-waldviertler-mohnnudeln
