As I embarked on the adventure of making Schupfnudeln, those delightful pillowy potato dumplings, I found myself savoring every step—from the squish of boiled potatoes through the ricer to the satisfying hiss of butter frying them to golden perfection. Let me tell you, the journey was almost as good as the destination!
Schupfnudeln is a delightful German dish that I love making, with its tender potato-based dough flavored with a hint of nutmeg and a touch of salt. The sizzle of butter enhances its comforting aroma and taste as the dumplings achieve their golden crispiness.
I find it a nutritious blend of carbohydrates and protein, ideal for a hearty meal.
Schupfnudeln Recipe Ingredients
- Potatoes: Rich in carbs and fiber; provides a hearty base.
- All-purpose flour: Adds structure and chewiness; high in carbohydrates.
- Egg: Binds ingredients; provides protein and richness.
- Butter: Adds flavor and crispiness; rich in fats.
- Nutmeg: Imparts warm, aromatic flavor; enhances depth.
Schupfnudeln Recipe Ingredient Quantities
- 500g potatoes (preferably starchy, such as Russets)
- 100g all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons butter (for frying)
How to Make this Schupfnudeln Recipe
1. Begin by boiling the potatoes in their skins until tender, about 20-25 minutes. Drain and let them cool slightly, then peel the potatoes.
2. Pass the peeled potatoes through a potato ricer or mash them until smooth. Let them cool completely to room temperature.
3. In a large mixing bowl, combine the cooled mashed potatoes, flour, egg, salt, and nutmeg. Mix until a smooth, non-sticky dough forms. If the dough is too sticky, add more flour a tablespoon at a time.
4. Lightly flour a clean surface and divide the dough into four portions. Roll each portion into a log about 1/2-inch in diameter.
5. Cut each log into 1-inch pieces and, using the palms of your hands, roll each piece into a spindle shape, tapering the ends.
6. Bring a large pot of salted water to a gentle boil. Add the Schupfnudeln in batches, ensuring they do not overcrowd. Cook until they rise to the surface, then let them cook for 2 more minutes.
7. Using a slotted spoon, transfer the Schupfnudeln to a clean kitchen towel to drain and dry.
8. In a large frying pan, melt 2 tablespoons of butter over medium heat. Once sizzling, add the boiled Schupfnudeln.
9. Fry the Schupfnudeln until they are golden brown and crispy on all sides, about 5-7 minutes.
10. Remove the Schupfnudeln from the pan, drain on paper towels if needed, and serve warm as a delicious side or main dish. Enjoy!
Schupfnudeln Recipe Equipment Needed
1. Large pot
2. Potato ricer or potato masher
3. Large mixing bowl
4. Measuring spoons
5. Wooden spoon or spatula
6. Clean surface (for rolling dough)
7. Sharp knife or dough cutter
8. Slotted spoon
9. Clean kitchen towel
10. Large frying pan
11. Paper towels
FAQ
- Q: Can I use a different type of potato?
A: It’s best to use starchy potatoes like Russets, as they provide the right texture for Schupfnudeln. - Q: Is it necessary to grate fresh nutmeg?
A: Freshly grated nutmeg enhances the flavor, but pre-ground nutmeg can be used if needed. - Q: Can I prepare the dough in advance?
A: Yes, you can prepare the dough and refrigerate it for up to a day before shaping and cooking. - Q: What if my dough is too sticky?
A: If the dough is sticky, add a little more flour until it is workable but still soft. - Q: How do I know when the Schupfnudeln are cooked?
A: They should be golden brown and crispy on the outside after frying in butter. - Q: Can I freeze Schupfnudeln?
A: Yes, you can freeze them after boiling. Fry them directly from frozen when ready to serve. - Q: What can I serve with Schupfnudeln?
A: They pair well with sauerkraut, roasted meats, or a creamy mushroom sauce.
Schupfnudeln Recipe Substitutions and Variations
- Potatoes: Sweet potatoes or yams can be used instead of Russets for a different flavor.
- All-purpose flour: Gluten-free flour blend or whole wheat flour can be used as alternatives.
- Egg: Flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water) can act as an egg substitute.
- Salt: Sea salt or Kosher salt can be used in place of regular table salt.
- Butter: Olive oil or ghee can be used instead of butter for frying.
Pro Tips
1. Choose the Right Potatoes: Use starchy potatoes like Russets for the best texture. They contain less moisture, which helps create a light and fluffy dough.
2. Cool the Potatoes Properly: After boiling, ensure the potatoes cool completely before mixing with other ingredients. This prevents the dough from becoming too sticky.
3. Don’t Overwork the Dough: Mix the ingredients until just combined. Overworking the dough can result in dense Schupfnudeln.
4. Consistent Shape and Size: When rolling and shaping the Schupfnudeln, aim for consistent sizes to ensure even cooking. A uniform shape helps with frying evenly later on.
5. Fry in Batches: Avoid overcrowding the frying pan. Fry the noodles in batches to give them enough space to crisp up nicely on all sides, adding more butter as needed for each batch.
Schupfnudeln Recipe
My favorite Schupfnudeln Recipe
Equipment Needed:
1. Large pot
2. Potato ricer or potato masher
3. Large mixing bowl
4. Measuring spoons
5. Wooden spoon or spatula
6. Clean surface (for rolling dough)
7. Sharp knife or dough cutter
8. Slotted spoon
9. Clean kitchen towel
10. Large frying pan
11. Paper towels
Ingredients:
- 500g potatoes (preferably starchy, such as Russets)
- 100g all-purpose flour, plus extra for dusting
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons butter (for frying)
Instructions:
1. Begin by boiling the potatoes in their skins until tender, about 20-25 minutes. Drain and let them cool slightly, then peel the potatoes.
2. Pass the peeled potatoes through a potato ricer or mash them until smooth. Let them cool completely to room temperature.
3. In a large mixing bowl, combine the cooled mashed potatoes, flour, egg, salt, and nutmeg. Mix until a smooth, non-sticky dough forms. If the dough is too sticky, add more flour a tablespoon at a time.
4. Lightly flour a clean surface and divide the dough into four portions. Roll each portion into a log about 1/2-inch in diameter.
5. Cut each log into 1-inch pieces and, using the palms of your hands, roll each piece into a spindle shape, tapering the ends.
6. Bring a large pot of salted water to a gentle boil. Add the Schupfnudeln in batches, ensuring they do not overcrowd. Cook until they rise to the surface, then let them cook for 2 more minutes.
7. Using a slotted spoon, transfer the Schupfnudeln to a clean kitchen towel to drain and dry.
8. In a large frying pan, melt 2 tablespoons of butter over medium heat. Once sizzling, add the boiled Schupfnudeln.
9. Fry the Schupfnudeln until they are golden brown and crispy on all sides, about 5-7 minutes.
10. Remove the Schupfnudeln from the pan, drain on paper towels if needed, and serve warm as a delicious side or main dish. Enjoy!
