Schupfnudeln: Potato noodles, typically pan-fried with onions and bacon
Schupfnudeln are traditional German potato noodles, resembling elongated gnocchi with a characteristic finger-like shape. They are made from a dough comprising mashed potatoes, flour, and eggs. Once shaped, they are boiled and then pan-fried until golden brown, typically with complementary ingredients like onions and bacon, creating a delightful interplay of textures and flavors. This dish is versatile, often enjoyed as a main course, a side dish, or even a savory snack at festive markets. Rich in history, Schupfnudeln offer a comforting taste of German cuisine, marrying the earthiness of potatoes with the smoky savoriness of bacon and the natural sweetness of onions.
Schupfnudeln are a beloved traditional dish from the Baden-Württemberg region of Germany. This recipe, shared by My German Recipes on their innovative YouTube channel, presents a comforting and hearty side that pairs perfectly with roasts and gravies, or can simply be enjoyed with butter and herbs. Though making Schupfnudeln requires a bit of effort, they are absolutely worth it and a perfect addition to your culinary repertoire.
Ingredients:
- 600g potatoes (preferably of a variety suitable for mashing, like Yukon Gold)
- 200g all-purpose flour, plus extra for dusting
- 2 large eggs
- Salt to taste
- A pinch of nutmeg (freshly ground preferable)
- Freshly ground black pepper to taste
- Butter for frying
- Optional: herbs for garnish
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Equipment:
- Potato masher
- Mixer
- Large pot for boiling
- Slotted spoon
- Frying pan
Instructions:
1. Cook the potatoes until they are tender and then mash them with a potato masher. Let them cool completely.
2. Once the potatoes are cool, place them in a mixer.
3. To the mixer, add 200 grams of flour, 2 eggs, and season with a pinch of salt, nutmeg, and some black pepper. Mix until a dough forms.
4. If the dough is too sticky, gradually add a bit more flour until you reach a workable consistency.
5. Dust your work surface with flour. Take a portion of the dough, knead it slightly, and roll it into a long log shape.
6. Cut the dough into roughly one-inch pieces and roll each piece to taper the ends slightly, creating the traditional Schupfnudeln shape.
7. Repeat this process with the remaining dough. If desired, prepare double the amount and freeze the extra for later use.
8. Bring a large pot of salted water to boil. Reduce heat to a simmer.
9. Add the shaped Schupfnudeln to the simmering water and cook until they rise to the surface, indicating they are done.
10. Use a slotted spoon to remove the Schupfnudeln from the water, allowing them to drain.
11. In a frying pan, heat some butter over medium heat.
12. Fry the Schupfnudeln in batches until they turn golden brown.
13. Serve the Schupfnudeln with your choice of meat, gravy, butter with herbs, or enjoy them as a delicious side on their own.
Cooking Tips:
- Keep an eye on the Schupfnudeln while boiling; as soon as they float, they are ready to be removed from the water.
- When frying, get each one to a golden hue to ensure a delightful texture.
- Remember that extra Schupfnudeln freeze well; just thaw and fry in butter for an easy side dish.
Servings: 4-6
This delightful recipe is brought to you by My German Recipes. To view the original content and more delicious German dishes, visit their YouTube channel: https://www.youtube.com/@MyGermanRecipes.
#germancuisine #homemadepasta #comfortfood
YouTube channel - My German Recipes: https://www.youtube.com/@MyGermanRecipe
Schupfnudeln: Potato noodles, typically pan-fried with onions and bacon
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