Schupfnudeln (German Potato Noodles) |
Schupfnudeln are a type of potato dumpling, common in Germany, Austria, Switzerland, the southern regions of Poland, Hungary, the Czech Republic, Slovakia, Slovenia, Croatia, Serbia, Romania, Bulgaria, Turkey, Estonia, Russia, the Ukraine, southern parts of the Netherlands, Poland, Belarus, Slovakia, northern parts of Italy, and parts of northern France. The word schupfnudeln itself is a compound of the German words schwupp (sausage) and nudeln (pasta), and is pronounced “shup-foon-duhl-en”, with the emphasis on the first syllable.
In Germany, potato has a very different meaning from potato in the United States. In Germany, potato is a starchy vegetable. In the US, potato is a type of tuber. In the US, potato is a vegetable that is a great addition to soups, stews, and roasted in a pan. In Germany, potato is a starchy vegetable that is a great addition to soups, stews, and roasted in a pan.
I made these the other night and they were delicious. I liked them because they were simple and tasty. This is a quick and easy meal as well as a good way to use up the potato chunks from your fridge. So, give them a go next time you make a quick meal.
These Schupfnudeln Are Super Filling And Easy To Make!
Do you want to create some delectable German potato noodles? We’ve got a fantastic Schupfnudeln recipe for you!
These hearty potato noodles, also known as German gnocchi, are a wonderful blend of potato and flour that may be served savory or sweet.
We prefer to boil them first, then pan fried them in butter with a little freshly chopped parsley on top.
Our Schupfnudeln came out beautifully!
These potato noodles are often misidentified as dumplings. Because of the ingredients and cooking technique, some people may mistake them for dumplings (boiling).
Schupfnudeln are popular in Germany’s south, as well as portions of Austria. Lisa remembers eating them as a kid, but she hasn’t cooked them in a long time.
Eric had them for the first time when we prepared this dish. He was already a lover of gnocchi after only one Schupfnudel!
Are you looking for more delectable German recipes? Look through our selection of German potato dumplings, Semmelknoedel, Dampfnudeln, and other potato delicacies!
If you’re curious, Schupfnudeln is also known by various regional names such as Bubenspitzle.
When cooked with butter, schupfnudeln are excellent.
Step-by-Step Instructions for Making Schupfnudeln
If you want to create excellent Schupfnudeln, look at the recipe card at the bottom of this article for the precise ingredients and quantities.
The Schupfnudeln recipe process pictures are below for those of you who wish to follow along with the recipe using photos.
Bring your potatoes to a boil.
To begin, boil your potatoes in a saucepan of boiling water on the stovetop. This dish necessitates the use of a starchy potato.
We typically use russet potatoes for Schupfnudeln, although yukon gold potatoes might also work.
Boil the potatoes until a fork or butter knife can easily penetrate them.
Do not use a sharp knife to puncture the potatoes. When doing so, it may seem that they are done since you can easily puncture the potato, but this is just due to the knife’s sharpness.
Potatoes should be peeled.
Remove the potatoes from the saucepan when they are done boiling and set aside to cool for a few minutes. After that, peel them.
A potato is typically pierced with a fork and then held in this position while peeling it with a sharp knife.
Potatoes should be mashed.
In a medium-sized mixing basin, mash the peeled potatoes using a potato masher.
If you have one, you may also use a potato press to press them.
Make sure there are no lumps remaining, whatever method you select.
Combine the remaining ingredients.
Toss the mashed potatoes with the flour, egg, salt, pepper, and nutmeg (if using).
Lisa grew up eating a lot of nutmeg-flavored potato recipes, but if you’re not a fan, simply add a little or leave it out entirely. It’s all up to you.
Combine all of the ingredients.
Mix everything together with your clean hands until it’s thoroughly mixed and you can easily form a ball of dough.
The dough should be rolled out.
Divide the dough into two equal halves. It will be much simpler to deal with now.
Dust your work surface with flour and roll out half of the dough into a long sausage. The diameter should be around 1.5 inches in diameter.
Cut the “dough-sausage” into pieces about 3/4 inch length.
Make the noodle shapes.
Roll out the tiny dough pieces into rolls that are about the thickness of a finger. Then, to give the noodles a tapering form, roll the ends of the noodles a little thinner.
Due to its appearance, Schupfnudeln are often referred to as “finger noodles.”
If the dough clings to your fingers or the tabletop, add additional flour as required.
One Schupfnudel that is ready to be boiled.
Your Schupfnudeln don’t have to be flawless, and you’ll find out the ideal method to make them.
Lisa like to roll them out on the counter and then pinch the ends with her fingers. Eric, on the other hand, likes to roll the dough in his palms.
Repeat the procedures with the second half of the dough after the first half has been used up.
Bring the noodles to a boil.
In a big saucepan, bring water to a boil. You may be able to accomplish this while still making the noodles, depending on how long it takes to boil water on your burner.
When the water is boiling, add some salt and reduce the heat to medium-low. Only a little amount of water should be brought to a boil.
Toss about a quarter to a third of the noodles into the boiling water. You’ll have to use your best judgment here; essentially, provide enough room for all of the noodles to rise to the top when they’re done.
Allow the Schupfnudeln to rise to the surface of the gently boiling water for about 5 minutes.
With a straining spoon, remove them from the pot and begin boiling the next batch. Continue until all of the noodles have been cooked.
Cook the noodles in a skillet.
Optional: Fry your boiled Schupfnudeln in oil or butter and top with additional toppings (see a few suggestions in the section below).
We like to keep things simple by frying our noodles in butter over medium heat until golden brown on both sides.
We like to add parsley afterwards for a burst of color and a fresh flavor. We also eat them with a simple tomato sauce on occasion.
And if you’re wondering why our Schupfnudeln in the picture above have black patches, it’s because we used coarse pepper.
Our Schupfnudeln with parsley, cooked in butter… yum yum yum yum yum yum yum yum yum
What Is The Best Way To Eat Schupfnudeln?
As previously said, you may make savory or sweet Schupfnudeln, but the fundamental noodle recipe remains the same.
If you wish to serve them sweet, cook them in butter and breadcrumbs before sprinkling sugar on top.
You may also cook them in butter and sugar halfway through (and maybe some cinnamon). Serve them with a dish of gently cooked fruit or apple sauce.
If you prefer to eat them savory, you may use them in a number of recipes, much like regular potatoes or even pasta.
They’re delicious fried with sauerkraut or other fried veggies. If you wish to include meat, such as cut-up sausages or chicken, you may do so.
Fresh Schupfnudeln have the finest flavor. However, you may keep them in the fridge for up to two days after that.
Alternatively, you may freeze the noodles after they’ve been boiled (but before they’ve been fried) and then reheat them in boiling water when you’re ready to eat them.
- 1 pound starchy potatoes (e.g. russet potatoes)
- 1 cup flour (all-purpose)
- 1 egg, medium size
- a half teaspoon of salt
- salt and pepper to taste
- a smidgeon of nutmeg (optional)
- frying with butter (optional)
- Cook the potatoes in boiling water until they can easily be pierced with a fork, about 20-25 minutes with the skin on. Take them out of the pot.
- Allow the potatoes to cool for a few minutes before peeling.
- Use a potato masher or a potato press to mash or press the potatoes. Make certain there aren’t any lumps.
- In a medium mixing basin, combine the mashed potatoes. Combine the flour, egg, salt, pepper, and nutmeg in a mixing bowl (optional). Form a dough ball by mixing everything together with your hands.
- Divide the dough into two equal pieces and set aside. Dust your counter with flour and roll out half of the dough into a long “sausage” with a diameter of about 1.5 inches.
- Cut the dough into about 3/4-inch-long pieces. Then, on the countertop or between your palms, lay out each tiny piece. If the dough clings to the counter, add additional flour. Roll out the dough until it’s about the thickness of a finger, then gently roll the noodle’s ends thinner to give them a tapered form. Repeat the instructions with the other half of the dough after you’ve used up all of it.
- In a big saucepan, bring water to a boil. Add a pinch of salt and reduce the heat to medium-low, just enough to bring the water to a gentle boil.
- Add 1/4 to 1/3 of the Schupfnudeln to the boiling water (depending on the size of your pot) and let them rest for 5 minutes until they rise to the top. Remove them with a straining spoon before starting the next round of boiling. We don’t enjoy cooking a lot of Schupfnudels at once since they don’t have enough room to rise to the top when they’re done. The Schupfnudeln may now be used in a variety of sweet and savory recipes.
- Fry the Schupfnudeln in butter if desired. To do so, heat two tablespoons of butter in a big frying pan and add the cooked Schupfnudeln once they’ve been removed from the pot. Fry them on medium heat until golden brown on both sides. Turn the wheel on a regular basis. Sauerkraut goes well with fried Schupfnudeln.
Information about nutrition:
Calories: 262Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 49mgSodium: 315mgCarbohydrates: 48gFiber: 3gSugar: 1gProtein: 8gCalories: 262Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 49mg
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
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These German potato noodles are a favorite in the coastal part of Germany, where they are known as “Schupfnudeln”. They are a cross between a crepe and a piece of spaghetti. They are served in many German restaurants in either whole wheat or white noodles, and can be eaten hot or cold.. Read more about what are german potato noodles called and let us know what you think.
Frequently Asked Questions
What is Schupfnudeln made of?
Schupfnudeln are a type of German pastry that is made from dough and filled with jam or cream.
What are Shoop noodles?
Shoop noodles are a type of pasta that is made from a dough of flour, eggs, and water.
What do Germans call noodles?