Side Dish

Schupfnudeln (Potato Dumplings)

Name: Schupfnudeln (Potato Dumplings)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: german
Ingredients: 500 g potato starchy, peeled and boiled until tender; 100 g all-purpose flour; 1 pcs egg yolk; 0.5 tsp nutmeg freshly grated; 1 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp butter; 3 g sage fresh

These traditional German potato dumplings are soft and pillowy on the inside with a slightly crispy exterior. They are versatile and can be served as a savory side dish or even incorporated into sweet preparations. This recipe focuses on the classic savory version.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 256 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gpotato, starchy, peeled and boiled until tender
100 gall-purpose flour
1 pcsegg yolk
0.5 tspnutmeg, freshly grated
1 tspsalt
0.25 tspblack pepper, freshly ground
2 tbspbutter
3 gsage, fresh

Equipment

potato ricer · slotted spoon · large skillet · large bowl · large pot

The method

Step by step

1
Press the boiled potatoes through a potato ricer or mash them very finely until no lumps remain.
About 5 min
Cook’s note: Ensure the potatoes are completely dry before mashing for the best texture.
2
Transfer the mashed potatoes to a large bowl and let them cool slightly.
About 5 min
3
Add the all-purpose flour, egg yolk, nutmeg, salt, and black pepper to the cooled mashed potatoes.
About 2 min
4
Gently mix the ingredients with your hands until a soft, pliable dough forms. Avoid overworking the dough, as this can make the schupfnudeln tough.
About 3 min
Cook’s note: The dough should just come together and not be too sticky.
5
Divide the dough into several smaller portions. On a lightly floured surface, roll each portion into a long, thin rope, about 1 cm in diameter.
About 5 min
Cook’s note: Keep your hands lightly floured to prevent sticking.
6
Cut the ropes into 2-3 cm pieces. Take each piece and gently roll it between your palms to create the characteristic tapered, finger-like shape of schupfnudeln.
About 10 min
Cook’s note: Practice makes perfect for shaping; don't worry if they're not all identical.
7
Bring a large pot of salted water to a gentle boil. Carefully drop the shaped schupfnudeln into the boiling water in batches.
Cook’s note: Do not overcrowd the pot; cook in batches if necessary.
8
Cook the schupfnudeln for 3-5 minutes, or until they float to the surface. Once they float, let them cook for another minute.
About 5 min
9
Remove the cooked schupfnudeln with a slotted spoon and place them on a plate lined with a clean kitchen towel to drain and dry slightly.
About 2 min
10
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter is lightly browned and the sage is crispy.
About 3 min
Cook’s note: Watch the butter closely to prevent burning.
11
Add the drained schupfnudeln to the sage butter in the skillet. Sauté for 5-7 minutes, tossing occasionally, until they are golden brown and slightly crispy on all sides.
About 7 min
Cook’s note: Ensure even browning by stirring frequently.
12
Serve immediately as a side dish.

Per serving

Nutrition

69%Score

Calories: 255.7kcal
Protein: 5.9g
Carbs: 41g
Fat: 7.5g
Fibre: 3.8g
Sugar: 1.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover schupfnudeln in an airtight container in the refrigerator.

Reheating

Reheat in a skillet with a little butter over medium heat until warmed through and slightly crispy.