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Schupfnudeln
German Potato Noodles
Schupfnudeln are traditional Swabian finger-shaped potato dumplings, pan-fried until golden brown and slightly crispy. They are a comforting and versatile dish, often served as a side or a main course.
đ§ Ingredienser
- 800 g Floury potatoes (like Russets or Yukon Golds)
- 150 g All-purpose flour(plus more for dusting)
- 1 Large egg
- 1/4 teaspoon Freshly grated nutmeg(or to taste)
- 60 g Unsalted butter(divided, for frying)
- 1 teaspoon Salt(for boiling water)
đšâđł Instruktioner
- 1
Place the peeled and quartered potatoes in a large pot. Cover with cold water, add 1 teaspoon of salt, and bring to a boil. Cook for about 20-25 minutes, or until fork-tender. Drain the potatoes thoroughly and immediately pass them through a potato ricer or mash them very smoothly while still hot. Avoid overworking the potatoes.
â±ïž 25 minutes - 2
Spread the riced/mashed potatoes onto a clean work surface or into a large bowl. Allow them to cool slightly for about 5-10 minutes, so they are warm but not scalding. Sprinkle the flour evenly over the warm potatoes. Add the lightly beaten egg and the grated nutmeg. Gently bring the ingredients together with your hands, then knead briefly until a cohesive, slightly sticky dough forms. Be careful not to over-knead, as this can make the schupfnudeln tough.
â±ïž 10 minutes - 3
Lightly flour your work surface and hands. Divide the dough into 4 equal portions. Roll each portion into a long rope, about 1.5-2 cm (about 3/4 inch) in diameter. Cut the ropes into 8-10 cm (3-4 inch) lengths. You can gently shape each piece into the characteristic finger-like or cigar shape by rolling it slightly thicker in the middle and tapering the ends, or simply leave them as short cylinders. Place the shaped schupfnudeln on a lightly floured baking sheet, ensuring they don't touch.
â±ïž 15 minutes - 4
Bring a large pot of salted water to a gentle boil (around 90-95°C / 195-205°F). Carefully add the schupfnudeln in batches, making sure not to overcrowd the pot. Cook them for about 3-5 minutes, or until they float to the surface. Remove the cooked schupfnudeln with a slotted spoon and drain them well on a clean kitchen towel.
â±ïž 5-7 minutes - 5
Melt about half of the butter (30g) in a large skillet over medium-high heat. Once the butter is shimmering and lightly browned, add the boiled schupfnudeln in a single layer. Fry for 4-6 minutes per side, until they are beautifully golden brown and have a slightly crispy exterior. Add the remaining butter as needed during frying to prevent sticking and ensure even browning. Serve immediately.
â±ïž 10 minutes
đĄ Proffstips
- âFor best results, work the dough while the potatoes are still warm, as this helps the flour incorporate better and results in a smoother dough.
- âFry the schupfnudeln until they develop a satisfying golden-brown crust and a slightly crispy texture.
- âSchupfnudeln are traditionally served with sauerkraut, but also pair well with other German dishes or a simple side salad.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- For a sweet version, toss the fried schupfnudeln with cinnamon sugar and serve with applesauce or fruit compote.
- Add crispy fried bacon bits to the skillet during the final minutes of frying for added flavor and texture.