Schupfnudeln
Discover the comfort of traditional German cuisine with Schupfnudeln, a pillowy potato dumpling that’s crispy on the outside and irresistibly soft on the inside. This Bavarian specialty combines humble ingredients like mashed potatoes, flour, and a touch of nutmeg to create tender noodle-like shapes, which are first simmered until fluffy and then pan-fried to golden perfection in buttery goodness. Perfect as a side dish or a stand-alone treat, Schupfnudeln is quick to make with just 30 minutes of prep time and pairs beautifully with fresh parsley for a burst of herbal freshness. Whether served alongside hearty meats, tossed with creamy sauces, or enjoyed with a sprinkle of cheese, this rustic German comfort food offers endless versatility. The combination of crispy edges and melt-in-your-mouth texture makes it a must-try for fans of authentic German recipes or anyone in search of a delicious twist on classic potato dishes!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams potatoes
- 150 grams all-purpose flour
- 1 large eggs
- 1 pinch nutmeg
- 1 teaspoon salt
- 50 grams butter
- 1 tablespoon fresh parsley
Directions
Step 1
Peel the potatoes and cut them into even-sized chunks. Place them in a large pot, cover with cold water, and add a pinch of salt.
Step 2
Bring the pot to a boil over medium-high heat. Reduce the heat to medium and simmer for about 20 minutes until the potatoes are tender and easily pierced with a fork.
Step 3
Drain the potatoes well and allow them to steam dry for a couple of minutes in the pot.
Step 4
Pass the hot potatoes through a potato ricer or mash them until very smooth. Transfer to a large mixing bowl and let cool slightly.
Step 5
Add the flour, egg, nutmeg, and 1 teaspoon of salt to the cooled potatoes. Mix until a smooth dough forms. If the dough is too sticky, add a little more flour until it comes together.
Step 6
Lightly flour your work surface and roll the dough into logs about 1/2 inch (1.25 cm) in diameter. Cut the logs into 2-inch (5 cm) pieces.
Step 7
Roll each piece into a small torpedo shape by placing it between your hands and rolling it back and forth.
Step 8
Bring a large pot of salted water to a boil. Reduce to a gentle simmer and cook the Schupfnudeln in batches for about 2-3 minutes until they float to the surface.
Step 9
Remove them with a slotted spoon and place on a plate lined with a paper towel to drain.
Step 10
In a large frying pan, melt the butter over medium heat. Add the Schupfnudeln in a single layer and fry, turning occasionally, until they are golden brown on each side, about 5-7 minutes.
Step 11
Sprinkle with fresh parsley before serving. Enjoy hot as a side dish or with your favorite sauce or accompaniment.
Nutrition Facts
| Serving size | (760.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1458.6 |
| Total Fat 48.2g | 0% |
| Saturated Fat 24.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 303.5mg | 0% |
| Sodium 2747.8mg | 0% |
| Total Carbohydrate 221.1g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 6.7g | |
| Protein 34.9g | 0% |
| Vitamin D 49IU | 0% |
| Calcium 140.1mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 2949.6mg | 0% |
Source of Calories