Schupfnudeln Grundrezept Recipe

I recently messed around in the kitchen and somehow turned boiled, super-smooth potatoes, a little flour, an egg, salt, and even a pinch of nutmeg into these bomb schupfnudeln that came out all crispy and soft, and honestly, it felt like a mini kitchen adventure that totally made my day.

I think Schupfnudeln is a hearty meal that brings together mashed starchy potatoes with all purpose flour and one large egg. I love how a dash of salt and a pinch of nutmeg adds depth while frying in butter creates a deliciously golden, crisp finish that feels truly satisfying.

Ingredients

• 1 kg starchy potatoes: They give a hearty dose of carbs and a light fiber boost to our dish.
• 200 g all-purpose flour: Adds structure and body, mostly carbs with a bit of protein, helps bind everything.
• 1 large egg: Brings in extra protein and moisture, making the dough stick together better.
• 1 tsp salt: Simple flavor enhancer that brightens the overall taste and balances the richness.
• A pinch of nutmeg: Offers a subtle warmth and earthy aroma that makes the dish interesting.
• 2-3 tbsp butter or oil: Provides a crispy, golden exterior while adding a rich, smooth flavor.

Ingredient Quantities

• 1 kg starchy potatoes (boiled and mashed really smooth)
• 200 g all-purpose flour (add a little extra if the dough sticks)
• 1 large egg (at room temperature works best)
• 1 tsp salt (feel free to adjust to your taste)
• A pinch of nutmeg (optional but gives a nice twist)
• 2-3 tbsp butter or oil (for frying until they get a golden crust)

How to Make this

1. First, make sure your boiled and mashed potatoes have cooled a bit so you dont accidentally cook the egg when you mix it in.

2. In a large bowl, combine the 1 kg mashed potatoes with 200 g of all-purpose flour. If the dough feels too sticky, just add a little extra flour until it comes together nicely.

3. Crack in 1 large egg at room temperature, add 1 tsp salt and a pinch of nutmeg, then mix everything until you get a smooth dough.

4. Knead the dough gently on a floured surface until it feels firm but still soft, taking care not to overwork it.

5. Divide the dough into smaller portions and roll each into a long, thin log, about the thickness of your finger.

6. Cut the logs into pieces of roughly the same size and shape them into little oblong dumplings.

7. Bring a big pot of salted water to a boil and drop your little dumplings in; let them cook until they float to the top, which should take just a few minutes.

8. Finally, heat 2-3 tbsp of butter or oil in a pan and fry each dumpling until you see a nice golden crust all over. Enjoy your homemade Schupfnudeln!

Equipment Needed

1. A large mixing bowl for combining your mashed potatoes, flour, egg, and seasonings
2. Measuring cups and spoons to accurately measure out flour, salt, and butter or oil
3. A big pot to boil your salted water for cooking the dumplings
4. A clean, floured surface – like your countertop or a cutting board – for kneading and rolling out the dough
5. A knife to cut the rolled dough logs into even pieces
6. A frying pan to get that golden crust when you finish off the dumplings
7. A spatula or tongs for safely turning the dumplings in the pan during frying

FAQ

• Q: What type of potatoes should i use for these schupfnudeln?
  A: It’s best to use starchy potatoes cause they mash real smooth and give the dough a fluffier texture. Dont use waxy ones or they wont work as well.
• Q: What should i do if my dough feels too sticky?
  A: If your dough is sticking to your hands or the counter, you can add a little extra flour. Just be careful not to add too much otherwise the schupfnudeln might turn out too dense.
• Q: Can i fry these using either butter or oil?
  A: Yup, you can use either butter or oil. Both will work great, but butter gives a nicer flavor while oil might be better if you need a higher frying temperature.
• Q: Is the nutmeg really necessary in this recipe?
  A: The nutmeg is just there to give a little extra twist. If you dont like that flavor or dont have any, its totally ok to leave it out.
• Q: How do i know when the schupfnudeln are properly cooked?
  A: They should be golden and have a nice crust on the outside. If they look pale or doughy, let them fry a bit longer and then test one to see if its cooked through.

Schupfnudeln Grundrezept Recipe Substitutions and Variations

• Instead of starchy potatoes you can try sweet potatoes or even parsnips if you’re feeling adventurous though the flavor will change a bit
• If you dont have all-purpose flour, spelt flour or a gluten-free blend works fine; just keep an eye on the dough texture since it might get a little sticky
• Don’t have an egg? You can use a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water) as a substitute, it holds the dough together decently
• If nutmeg isn’t your thing, a light sprinkle of cinnamon or allspice gives a similar warm twist without overpowering the dish
• For frying, you can swap butter or oil for ghee or coconut oil, but remember that adds a unique flavor so use what you like best

Pro Tips

1. Make sure your mashed potatoes have cooled down a bit before mixing in the egg. This stops the egg from cooking too soon and messing up the texture of your dough. It’s a small step that makes a big difference.

2. If your dough starts feeling really sticky, don’t freak out. Just toss in a little extra flour slowly until it gets nice and smooth. This trick helps the dough hold together better without overdoing it.

3. When kneading the dough, be gentle. You want it firm enough to shape but still soft, so try not to overwork it or else you’ll end up with tough dumplings that don’t fry up as nice.

4. Finally, when you’re frying the dumplings, be sure the butter or oil is heated well so you get a golden crust on all sides. Keep the heat moderate, so they crisp up without burning, giving you that perfect crunchy bite.