Description
German Schupfnudeln are traditional potato noodles known for their crispy texture and tender interior. This recipe leads you through boiling and mashing potatoes, mixing a simple dough, shaping it into small noodles, and frying them in butter until perfectly golden and crisp. A comforting and authentic dish ideal for any meal.
Ingredients
Scale
Ingredients
- 500g potatoes
- 150g flour
- 1 egg
- Salt to taste
- Pepper to taste
- Butter for frying (approximately 2-3 tablespoons)
Instructions
- Boil Potatoes: Place the potatoes in a large pot of salted water and boil them until they are tender when pierced with a fork, approximately 20-25 minutes.
- Mash Potatoes: Peel the boiled potatoes while still warm and mash them thoroughly until smooth with no lumps, creating a perfect base for the dough.
- Mix Dough: In a large bowl, combine the mashed potatoes with flour, egg, salt, and pepper. Mix and knead gently until a firm, smooth dough forms that is not too sticky.
- Shape Noodles: Divide the dough into small portions and roll each into thin logs. Cut these logs into small pieces, then roll each piece between your hands to shape traditional elongated potato noodles.
- Fry Noodles: Heat butter in a large frying pan over medium heat. Fry the shaped noodles in batches, turning occasionally, until all sides are golden brown and crisp, about 5-7 minutes per batch.
Notes
- Use starchy potatoes like Russet or Yukon Gold for the best texture.
- Ensure potatoes are mashed while still warm to easily combine with flour and egg.
- Do not overwork the dough to keep the noodles tender.
- Fry the noodles on medium heat to achieve a crispy exterior without burning.
- Serve hot with sauerkraut, gravy, or a simple herb garnish for authentic flavor.
