Schupfnudeln Recipe (German Potato Noodles)

Plated German potato noodles with sauerkraut underneath and parsley on top

5 from 7 votes

Schupfnudeln Recipe (German Potato Noodles)

Schupfnudeln mit Sauerkraut fall into the rare category of 'extremely satisfying, nutritious AND low-cost.' Feed and please a crowd with this simple German potato noodle recipe.

Prep Time25

Cook Time30

Total Time55

Course: Dinner, Main Course, Side Dish

Cuisine: German

Keyword: german potato dumpling recipe, German potato noodle recipe, German potato recipe, German Recipes with Sauerkraut, German schupfnoodle recipe, German schupfnudel recipe

Servings: servings

Calories: 546kcal

Author: Author: Sophie Sadler

Equipment

1 Zester for grating fresh nutmeg
1 Potato Masher or potato ricer or spätzle press or electric mixer

Ingredients

Schupfnudeln

500 grams potatoes russet or other starchy potato
50 grams butter
100 grams all-purpose flour plus some more for rolling out the dough
50 grams semolina flour sub with regular flour or potato starch if you don't have semolina flour
1 egg yolk
1 pinch nutmeg using freshly grated nutmeg like my Oma Inge always does makes all the difference!
½ teaspoon salt

Sauerkraut

150 grams thick-cut bacon
1 yellow onion medium sized
500 grams sauerkraut I used a large jar (680 grams or 23 ounces)
salt and pepper to taste

For Pan-Frying

1 tablespoon butter
fresh parsley ot chives, optional (for garnish)

Metric - US Customary

Instructions

Make the Schupfnudeln

Boil the potatoes with the skins on, allow them to cool enough, so you're able to handle them, then peel them. Mash them, then knead with the flour, semolina flour, salt, nutmeg, butter and egg yolk until you achieve a smooth dough that's slightly sticky.
500 grams potatoes, 50 grams butter, 100 grams all-purpose flour, 50 grams semolina flour, 1 egg yolk, 1 pinch nutmeg, ½ teaspoon salt
On a generously floured surface, create two logs about 1 inch wide and cut each log into 1 inch slices. Shape each slice into finger-thick noodles with tapered ends.
Generally salt a large pot of water and bring to a simmering boil.
Carefully add the Schupfnudeln to the boiling water with the help of a skimmer (or carefully drop them in by hand). Continue simmering for about 5 minutes or until they start swimming at the surface.
Carefully remove noodles with a skimmer into a sieve or strainer, allowing any excess water to drip off. Less water on the noodles means less sticking to the pan during frying.

Make Sauerkraut Skillet

Cut the bacon into slices and medium dice the onion. Heat a skillet over medium high. Add the bacon and cook until starting to get crispy. Add the onion and cook for a few minutes until starting to brown, stirring occasionally. Add the sauerkraut (drain the brine) and cook for 10 to 15 minutes on medium low heat.
150 grams thick-cut bacon, 1 yellow onion, 500 grams sauerkraut, salt and pepper

Finish Schupfnudeln

In the meantime, heat the butter in a separate skillet and add the noodles. Do not overcrowd the pan. Cook until golden brown and crisp, turning them over once. Place the noodles on top of the sauerkraut mixture and garnish with some fresh, chopped parsley or chives.
Alternatively, see notes for a sweet serving option.
1 tablespoon butter, fresh parsley

Video

Notes

How to serve Schupfnudeln

Serve hot as a complete meal - this one really doesn’t need much else.

But I understand that some of you may want more options, so you could serve them in these ways:

With a simple green salad
As a side with roasted meats like my Schweinebraten (German pork loin roast) or my grilled chicken kabobs.
Sweet version: pan-fried in butter, sprinkled with granulated or powdered sugar and served with applesauce or plum compote.

Storage + freezing

Schupfnudeln are best fresh, but leftovers keep well.

Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet with a little butter to bring back the crisp edges.
Freezer: I love making a double batch and freezing half it. Freeze Schupfnudeln after boiling once fully cooled. Pan-fry from frozen over medium heat, giving them extra time to brown.

Expert tips

Don’t overwork the dough - mix just until it comes together.
If the dough feels sticky, add flour a little at a time (too much makes it dense).
Keep the simmer gentle - boiling too hard can knock them around and weaken the shape.
If your Schupfnudeln aren’t browning, your pan is too crowded - cook them in batches.

Nutrition