📝 About This Recipe
Hailing from the rolling hills of Southern Germany and Austria, Schupfnudeln are hand-rolled potato noodles that offer a cloud-like interior and a satisfyingly crisp, buttery exterior. Often called 'Fingernudeln' due to their distinctive tapered shape, these dumplings are the rustic, soulful cousins of Italian gnocchi. Whether tossed with savory sauerkraut and smoky bacon or dusted with cinnamon sugar for a sweet treat, they represent the pinnacle of traditional German alpine comfort food.
🥗 Ingredients
The Potato Base
- 800 grams Starchy Potatoes (such as Russet or Yukon Gold; boiled in their skins)
- 200-250 grams All-Purpose Flour (plus extra for dusting the work surface)
- 2 large Egg Yolks (at room temperature)
- 30 grams Unsalted Butter (melted and slightly cooled)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 1 teaspoon Fine Sea Salt (adjust to taste)
- 1 tablespoon Cornstarch (optional, for extra structure)
For Sautéing (Savory Style)
- 3 tablespoons Clarified Butter (Ghee) (or high-quality unsalted butter)
- 100 grams Smoked Bacon or Speck (diced into small lardons)
- 400 grams Sauerkraut (well-drained and rinsed if too tart)
- 1 small Yellow Onion (finely diced)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Boil the whole, unpeeled potatoes in salted water for 25-30 minutes until tender. Cooking them in their skins prevents excess water absorption, which is crucial for a light dough.
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2
Drain the potatoes and peel them while still hot (holding them with a clean kitchen towel helps). Immediately press them through a potato ricer into a large bowl to ensure a smooth, lump-free texture.
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3
Spread the riced potatoes across a baking sheet and let them steam-dry for about 10 minutes. This step is the secret to avoiding a gummy dough.
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4
In the large bowl, combine the riced potatoes with egg yolks, melted butter, nutmeg, salt, and half of the flour. Gently fold the ingredients together by hand.
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5
Gradually add the remaining flour and cornstarch. Knead very lightly until a soft, slightly tacky dough forms. Stop as soon as it holds together; over-kneading makes the noodles tough.
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6
Divide the dough into four manageable portions. On a lightly floured surface, roll each portion into a long rope about 1 inch (2.5 cm) thick.
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7
Cut the rope into 1-inch pieces. Take each piece and roll it between your palms, tapering the ends to create the signature spindle shape (thick in the middle, pointed at the ends).
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8
Bring a large pot of salted water to a gentle simmer. Do not let it reach a rolling boil, or the noodles may break apart.
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9
Drop the Schupfnudeln into the water in batches. Once they float to the surface (usually after 2-3 minutes), let them simmer for one more minute, then remove with a slotted spoon.
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10
Drain the noodles thoroughly on a wire rack or paper towels. If not serving immediately, toss them in a teaspoon of oil to prevent sticking.
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11
In a large skillet, melt the clarified butter over medium heat. Add the bacon lardons and onions, sautéing until the bacon is crisp and onions are translucent.
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12
Add the boiled Schupfnudeln to the skillet. Fry them for 5-7 minutes, turning occasionally, until they develop a beautiful golden-brown crust on all sides.
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13
Stir in the drained sauerkraut and a pinch of black pepper. Cook for another 3-4 minutes until the sauerkraut is heated through and slightly caramelized.
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14
Taste and adjust seasoning with salt if necessary. Garnish generously with fresh parsley and serve immediately while steaming hot.
💡 Chef's Tips
Always use starchy (mealy) potatoes; waxy potatoes will result in a heavy, gluey texture. Ensure the riced potatoes are completely cool and dry before adding the eggs and flour to prevent the flour from 'cooking' prematurely. If the dough is too sticky to handle, add flour one tablespoon at a time, but be careful not to overdo it or the noodles will be dense. You can make these ahead of time! Once boiled and cooled, they can be refrigerated for 2 days or frozen for up to a month before frying. For a sweet version, skip the bacon and sauerkraut, fry in butter, and toss with cinnamon sugar and apple sauce.
🍽️ Serving Suggestions
Pair with a crisp German Riesling or a cold Weissbier (wheat beer) to cut through the richness. Serve as a hearty side dish to Schweinebraten (Roast Pork) with extra gravy. Accompany with a side of creamy cucumber salad (Gurkensalat) for a refreshing contrast. For a lighter meal, serve them over a bed of fresh field greens with a mustard vinaigrette. In autumn, add sautéed forest mushrooms and a splash of cream to the pan for an earthy variation.