Schupfnudeln
Transport your taste buds to the heart of German comfort cuisine with Schupfnudeln, a delightful dish of golden, pan-fried potato noodles. These tender, pillowy dumplings are crafted from a simple dough of mashed potatoes, flour, and egg, delicately seasoned with nutmeg and salt to enhance their earthy flavor. After a quick boil, the Schupfnudeln are sautéed in butter until perfectly crisp on the outside while remaining soft on the inside, creating an irresistible texture contrast. Finished with a sprinkle of fresh parsley, this versatile recipe can be enjoyed as a standalone dish, a hearty side, or paired with sauces like creamy mushroom gravy or tangy apple compote. Ideal for family dinners or festive occasions, this traditional German recipe is sure to be a crowd-pleaser.
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Recipe Information
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
Instructions
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.
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.
Drain the potatoes well and allow them to steam dry for a couple of minutes in the pot.
Pass the hot potatoes through a potato ricer or mash them until very smooth. Transfer to a large mixing bowl and let cool slightly.
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.
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.
Roll each piece into a small torpedo shape by placing it between your hands and rolling it back and forth.
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.
Remove them with a slotted spoon and place on a plate lined with a paper towel to drain.
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.
Sprinkle with fresh parsley before serving. Enjoy hot as a side dish or with your favorite sauce or accompaniment.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 6.7 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 140 mg | 11% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2950 mg | 63% | |
*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.
