For best results, cook the potatoes a day ahead of time and refrigerate them. This will allow them to dry out slightly, resulting in a less sticky dough. If the dough is too sticky, add a little more flour, 1 tablespoon at a time, until it becomes easier to handle. Don't overcrowd the skillet when sautéing the Schupfnudeln. Work in batches to ensure they brown evenly. For a richer flavor, try adding a pinch of dried sage or thyme to the dough.
Schupfnudeln (German Fried Potato Dumplings)
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS6
Embark on a culinary journey to Germany with these delightful Schupfnudeln – pan-fried potato dumplings that boast a satisfyingly crisp exterior and a soft, pillowy interior. A versatile side dish, they're perfect alongside your favorite mains or enjoyed as a comforting snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol72 mg
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Fiber4 g
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Protein8 g
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Saturated Fat3 g
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Sodium59 mg
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Sugar1 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Potatoes: Place the potatoes in a large pot, cover with cold, salted water, and bring to a boil over high heat. Reduce heat to medium-low and simmer until fork-tender, about 20-25 minutes. Drain well and let cool slightly before peeling. (Time: 25 minutes)
02
StepMash and Combine: In a large bowl, mash the cooked potatoes until smooth. Gradually add the flour and beaten eggs, mixing until a soft dough forms. Season generously with salt, pepper, and nutmeg. (Time: 10 minutes)
03
StepShape the Dumplings: Lightly flour your hands. Take a small amount of dough and roll it into an oblong shape with tapered ends, resembling a small finger. Repeat until all the dough is used. (Time: 20 minutes)
04
StepPoach the Schupfnudeln: Bring a large pot of salted water to a gentle simmer. Working in batches, carefully drop the Schupfnudeln into the simmering water. Cook until they rise to the surface, about 2-3 minutes. Use a slotted spoon to transfer them to an ice bath to stop the cooking process. Then, transfer the cooked Schupfnudeln to a colander and drain thoroughly. (Time: 15 minutes)
05
StepSauté to Perfection: Melt the butter in a large skillet over medium heat. Add the drained Schupfnudeln and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. (Time: 10 minutes)
06
StepServe Immediately: Transfer the Schupfnudeln to a paper towel-lined plate to remove excess butter. Serve hot as a side dish.
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Armand Boyle
Jul 1, 2025I added some garlic to the butter when frying for extra flavor.
May Rolfson
Jul 1, 2025These were amazing! My family loved them.
Amos Rutherford
Jul 1, 2025The texture was perfect – crispy on the outside, soft on the inside.
Tierra Rice
Jul 1, 2025Next time I will add a bit of brown butter sauce.
Lafayette Pouros
Jul 1, 2025I had to add a bit more flour, but they turned out great!