Schupfnudel

Schupfnudel, a beloved Bavarian specialty, is a delicious blend of comfort and tradition, perfect for elevating your next meal. These pillowy potato dumplings, crafted with creamy mashed potatoes, flour, and a hint of nutmeg, are rolled into their signature spindle shape before being gently boiled and pan-fried to golden perfection in butter. With their crispy exterior and soft, fluffy interior, Schupfnudel make an irresistible accompaniment to rich gravies, sauerkraut, or hearty stews—or can be enjoyed solo with a sprinkling of black pepper and fresh parsley. Ready in just over an hour, this recipe is a satisfying way to bring a taste of Germany's culinary heritage to your table.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

Ingredients

• 800 grams Potatoes
• 150 grams All-purpose flour
• 1 large Egg
• 1 teaspoon Salt
• 0.25 teaspoon Nutmeg
• 50 grams Butter
• 0.5 teaspoon Freshly ground black pepper
• 2 tablespoons Optional: Fresh parsley

Directions

Step 1

Begin by boiling the potatoes in a large pot of salted water until they are tender and easily pierced with a fork, about 20-25 minutes, depending on their size.

Step 2

Once the potatoes are cooked through, drain them thoroughly and then let them sit until they are cool enough to handle.

Step 3

Peel the potatoes and pass them through a potato ricer into a large mixing bowl. This will ensure a smooth dough. If you do not have a ricer, mash them well using a potato masher but ensure there are no lumps.

Step 4

Add the flour, egg, salt, and nutmeg to the potatoes. Mix the ingredients together using your hands until a smooth dough forms. Be careful not to overwork the dough.

Step 5

Divide the dough into small portions and roll each portion into a log shape on a lightly floured surface. Each log should be about 1/2 inch in diameter.

Step 6

Cut each log into smaller pieces, about 2 to 3 inches in length, then gently roll each piece between your hands to create a spindle shape with tapered ends.

Step 7

Bring another pot of salted water to a boil. Carefully drop the schupfnudel into the water in batches. Cook them until they float to the surface, about 2 to 3 minutes. Once they float, let them cook for an additional minute.

Step 8

Remove them from the pot using a slotted spoon and transfer them to a plate lined with paper towels to drain off any excess water.

Step 9

In a large frying pan, heat the butter over medium-high heat. Add the schupfnudel in a single layer and fry until they are golden brown on all sides, turning occasionally, about 5-7 minutes.

Step 10

Season the schupfnudel with freshly ground black pepper, and if desired, garnish with chopped fresh parsley before serving. Enjoy them immediately as a savory side dish or a hearty snack.

Nutrition Facts

Serving size	(1071.3g)

Amount per serving	% Daily Value*
Calories	1769.2

Total Fat 51.7g	0%
Saturated Fat 25.5g	0%
Polyunsaturated Fat 3.2g
Cholesterol 337.0mg	0%
Sodium 2818.0mg	0%
Total Carbohydrate 285.7g	0%
Dietary Fiber 22.4g	0%
Total Sugars 10.3g
Protein 42.9g	0%

Vitamin D 61.8IU	0%
Calcium 200.9mg	0%
Iron 17.2mg	0%
Potassium 4608.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 9.6%

Carbs: 64.2%