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Schupfnudeln (German Fried Potato Dumplings) Recipe

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4.6 from 128 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://yummelle.com/schupfnudeln-german-fried-potato-dumplings-recipe/