German Cooking Recipe
German Schupfnudeln



Have fun making this German cooking recipe. Schupfnudeln are typical of the Baden-Wurttemberg state in South-West Germany.

My mother-in-law makes this German potato noodle recipe by hand by rolling out the potato dough onto a wooden board and then cutting and forming them into shape.

The back and forth movement used to roll out the potato mixture is called Schupfen or Wargeln. It depends on the region as to which word is used. Hence where the German potato noodles get the name Schupfnudeln.

Enjoy my German cooking recipe savoury with sauerkraut or sweet with apple puree.

They are easy to make and taste delicious.

If you don't know what to make the kids for dinner try this easy German Kid recipe and enjoy some traditional German food. Serve with apple puree or compote. This recipe is a firm favourite in the Kindergarten! What's more, cook up a large batch and freeze the rest.

German Potato Noodle Recipe


1kg potatoes, cooked the day before
2-3 eggs
a pinch of salt and nutmeg
100g flour
4 litres of boiling saltwater
lard for frying

Peel the potatoes and finely grate them. Add the egg, salt, nutmeg and just enough flour until the mixture holds together (this depends on the sort of potato). Knead the mixture thoroughly, form a roll and cut into slices.

On a floured board form into small finger-sized rolls. Boil the Schupfnudeln in slightly salted water until they rise to the surface. It is a good idea to test one before you continue. If it falls apart in the water, put a little more flour into the remaining mixture. Drain the German potato noodles, then fry them in lard or butter until golden brown and crisp.

Serve with Sauerkraut or pot-roast.




Schupfnudeln With Sauerkraut

50g bacon
1 tablespoon concentrated butter
500g fresh sauerkraut
3 cloves
1 onion
1 tablespoon juniper berries
1 bay leaf
1 pinch of ground caraway seeds
1/2 teaspoon dried majoram
125ml white wine
1 tablespoon granulated broth powder
1/2 teaspoon salt
400g homemade schupnudeln
Cube the bacon and fry in a tablespoon of the concentrated butter.

Spike the quartered onion with the cloves and add this and the sauerkraut to the pan.

Then add the juniper berries, bay leaf, caraway, majoram. Add the white wine and then cook for a couple of minutes until the wine has dissolved. Sprinkle over the broth powder.

Put on a lid and then simmer on a very gentle heat for about 30 minutes.

Serve with your freshly made Schupfnudeln.



Oven Baked Schupfnudeln

You can place the well drained Schupfnudeln in a greased baking dish. Beat 1-2 eggs with 2-3 tbsp cream and pour over the potato noodles. Preheat the oven to 200 degrees C and bake for about 20 minutes until golden brown.



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Zachary - USA

Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!

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