If you’ve ever wanted to try your hand at traditional German comfort food, this Schupfnudeln (German Fried Potato Dumplings) Recipe is hands-down a must-try. I absolutely love how these little dumplings turn out—crispy on the outside with a soft, tender inside that just melts in your mouth. They’re perfect for cozy dinners or when you want to impress friends with something a bit different but incredibly satisfying.
When I first started making Schupfnudeln, I was amazed at how simple the ingredients are, but how special the final dish feels. You’ll find that mastering this recipe opens up endless dinner possibilities—from pairing them with sauerkraut to serving alongside a rich gravy. Plus, they’re a wonderful way to enjoy potatoes in a way that’s far from ordinary.
Why You’ll Love This Recipe
- Comfort Food at Its Best: These dumplings are crispy, soft, and perfect for satisfying cozy cravings.
- Simple Ingredients, Big Flavor: You only need a handful of pantry staples to create something truly special.
- Versatile Side or Main: Schupfnudeln pair beautifully with many dishes or can stand alone for a filling meal.
- Fun to Make: Rolling and frying the dumplings is a satisfying process that’s easy to master with a little practice.
Ingredients You’ll Need
The beauty of this Schupfnudeln (German Fried Potato Dumplings) Recipe is how straightforward the ingredients are—they come together perfectly to create that characteristic texture and flavor. When shopping, make sure to pick starchy potatoes, which help keep the dumplings light and fluffy inside.
- Large starchy potatoes: Russet or Yukon Gold are the best for fluffiness and binding.
- Flour: All-purpose flour works well; you might need a bit more or less depending on potato moisture.
- Large eggs: They help hold the dough together beautifully.
- Salt and freshly ground black pepper: Essential for seasoning to enhance every bite.
- Ground nutmeg: Just a pinch adds subtle warmth and depth to the flavor.
- Butter: For frying; it gives that irresistible golden crust and rich taste.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
I’ve found that Schupfnudeln are wonderfully adaptable, so feel free to play around with flavors and textures. Whether you’re making them vegan or adding a twist to the traditional recipe, adjustments are easy and often delicious.
- Herb-infused Schupfnudeln: I like mixing fresh herbs like chives or parsley into the dough for a bright flavor that freshens up the dish.
- Vegan version: Swap eggs for a flax egg or mashed potato-only dough, and fry in olive oil instead of butter—still tasty and family-approved!
- Cheese addition: Adding grated Parmesan or sharp cheese into the dough makes them extra indulgent and cheesy, which my kids love.
- Sweet twist: For a dessert-inspired treat, dust fried Schupfnudeln with cinnamon sugar and a drizzle of honey—trust me, it’s worth trying.
How to Make Schupfnudeln (German Fried Potato Dumplings) Recipe
Step 1: Boil and Prep Your Potatoes
Start by placing your potatoes in a large pot filled with salted water. Bring it to a boil, then reduce to a medium-low simmer and cook until the potatoes are tender when pierced with a fork—usually about 20 to 25 minutes. Don’t rush this step; perfectly cooked potatoes are key for the right dough texture. Once done, drain and peel them while still warm for easier handling.
Step 2: Mash and Mix the Dough
Put the peeled potatoes into a large bowl and mash them until smooth—no lumps here. Add the flour and eggs, then mix everything thoroughly until you have a soft, slightly sticky dough. Season well with salt, black pepper, and that pinch of nutmeg. If the dough feels too sticky, add a little more flour but go slow—you want it pliable but not dry.
Step 3: Shape Your Dumplings
This is my favorite part! Using your hands, roll out small portions of dough into oblong dumplings with tapered ends—imagine little potato fingers. If the dough sticks to your hands, just rinse your hands briefly under cold water before continuing; this trick saves so much frustration and keeps the dough from tearing.
Step 4: Cook the Dumplings Gently
Bring a large pot of water to a boil, then reduce it to a gentle simmer. Working in batches, carefully drop the dumplings in. They’ll sink initially, then float to the top when cooked—this is your cue to scoop them out with a slotted spoon. To stop cooking and firm them up, transfer the dumplings to a bowl of cold water briefly, then drain well in a colander. This step helps them stay firm when frying.
Step 5: Fry Till Golden and Crispy
Heat butter in a large skillet over medium heat until it’s hot and fragrant. Add the dumplings in a single layer and sauté until all sides turn beautifully golden brown and crisp, about 5 to 10 minutes. Turning them carefully ensures they don’t break. Once done, place on paper towels to drain any excess butter before serving.
Pro Tips for Making Schupfnudeln (German Fried Potato Dumplings) Recipe
- Use Starchy Potatoes: I learned the hard way that waxy potatoes make the dough gummy—starchy types give the best texture.
- Roll with Wet Hands: Rinsing your hands in cold water while shaping makes a world of difference for easy handling.
- Don’t Skip the Cold Water Bath: It helps set the dumplings and keeps them from sticking during frying.
- Be Gentle When Frying: Turning dumplings carefully keeps them intact and ensures even crispiness without breaking.
How to Serve Schupfnudeln (German Fried Potato Dumplings) Recipe
Garnishes
When I serve Schupfnudeln, I love sprinkling a little fresh parsley or chives over the top—it adds a pop of color and fresh flavor that brightens the dish. Sometimes, a dash of grated cheese or crispy fried onions takes it up another notch and always gets compliments around my table.
Side Dishes
My family goes crazy for using sauerkraut, braised red cabbage, or a hearty mushroom ragout alongside these dumplings. For a classic pairing, try serving them with a creamy mustard sauce or alongside roasted meats—you won’t be disappointed!
Creative Ways to Present
For special occasions, I’ve laid Schupfnudeln on a bed of sautéed wild mushrooms and sprinkled toasted pine nuts on top for texture and flavor contrast. They’re great as a party appetizer too—just skewer a few with a toothpick and serve with dipping sauces like garlic aioli or spicy mustard.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, I suggest storing the dumplings in an airtight container in the fridge for up to 3 days. Just make sure they’re fully cooled to prevent sogginess. I usually pop them back into a pan to reheat—they crisp up nicely again.
Freezing
Freezing works well! I lay them out on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag. This way, they don’t stick together, and you can grab just what you need. Perfect for quick meals later on.
Reheating
I reheat Schupfnudeln in a hot skillet with a bit of butter or oil to bring back the deliciously crisp exterior. Microwave tends to make them a bit mushy, so stovetop is definitely the way to go for best texture.
FAQs
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Can I use sweet potatoes instead of regular potatoes for Schupfnudeln?
While you can experiment with sweet potatoes, the texture will be different because they contain more moisture and less starch. This can make the dough stickier and harder to handle, but adding extra flour can help. The flavor will be sweeter and unique, so it’s a fun variation to try if you like a twist.
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Why do my Schupfnudeln come out gummy or fall apart?
This usually happens if you use waxy potatoes instead of starchy ones or if the dough isn’t mixed well. Also, not letting them cook properly in simmering water, or skipping the cold water bath, can affect the texture. Be sure to use the right potatoes, mix thoroughly, and handle gently when frying.
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Is it okay to make Schupfnudeln dough ahead of time?
Yes! You can prepare the dough and shape the dumplings a few hours before cooking. Keep them covered tightly in the fridge to prevent drying out. Just note that shaping works best when the dough is fresh and slightly warm, so if refrigerating overnight, let it come to room temperature before shaping.
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Can Schupfnudeln be baked instead of fried?
While traditional Schupfnudeln are pan-fried for that crispy crust, baking is possible if you want a lighter version. Brush them with oil and bake at a high temperature until golden, turning once. They won’t be quite the same texture but still make a tasty dish.
Final Thoughts
Making this Schupfnudeln (German Fried Potato Dumplings) Recipe became one of my favorite weekend kitchen projects because it’s both hands-on and rewarding. It’s special not just because it tastes amazing but because it connects me to a rich culinary tradition that’s perfect for sharing. I hope you enjoy making and eating these as much as I do—once you get the hang of it, they might just become your new comfort food obsession, too.
PrintSchupfnudeln (German Fried Potato Dumplings) Recipe
Schupfnudeln are traditional German fried potato dumplings made from starchy potatoes, flour, and eggs. These oblong-shaped dumplings are first boiled until they float, then pan-fried in butter until golden and crispy on the outside while remaining soft inside. This comforting dish is perfect as a side or main course and showcases classic German rustic cooking.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 6 servings
- Category: Side Dish
- Method: Frying
- Cuisine: German
Ingredients
Potato Dumplings
- 2 large starchy potatoes, such as russet or Yukon Gold
- 1 3/4 cups flour, or as needed
- 2 large eggs
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 pinch ground nutmeg
For Frying
- 2 tablespoons butter
Instructions
- Boil the Potatoes: Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are tender when pierced, about 20 to 25 minutes. Drain the potatoes and peel them while still warm.
- Mash and Prepare Dough: Transfer the peeled potatoes to a large bowl and mash them thoroughly with a potato masher until smooth. Add the flour and eggs to the mashed potatoes. Mix well until a dough forms that holds together. Season the dough with salt, freshly ground black pepper, and a pinch of ground nutmeg, incorporating evenly.
- Shape Dumplings: With clean hands, shape the potato dough into oblong dumplings tapered at both ends, about 2 to 3 inches long. If the dough sticks to your hands, rinse your hands under cold water and continue shaping.
- Cook Dumplings in Simmering Water: In a large pot, bring water to a full boil. Reduce the heat to maintain just a simmer. Working in batches to avoid overcrowding, gently place the shaped dumplings into the simmering water. Cook until the dumplings float to the surface, which indicates they are done, then use a slotted spoon to transfer them immediately to a large bowl filled with cold water to stop cooking.
- Drain Dumplings: After cooling in the cold water for a minute, transfer the dumplings with a slotted spoon to a colander to drain thoroughly and remove excess moisture.
- Fry Until Golden: Heat the butter in a large skillet over medium heat until melted and hot. Add the drained dumplings in batches and sauté them, turning occasionally, until all sides are golden brown and crisp, about 5 to 10 minutes. Once cooked, place the fried dumplings on a paper towel-lined plate to drain any excess butter.
Notes
- Use starchy potatoes like russet or Yukon Gold for the best texture and flavor.
- Be careful not to overcrowd the boiling water when cooking dumplings to ensure even cooking.
- If the dough is too sticky to handle, add a little more flour, but avoid adding too much to keep dumplings tender.
- Serve Schupfnudeln hot for the best crispness and flavor.
- They can be served as a side dish or enjoyed with sauerkraut, mushrooms, or gravy.
