After a long time I wanted to cook again goulash at this weekend. For the sake of variety, this time with Schupfnudeln, a South German type of potato dumplings. But after having read the ingredients list on the Schupfnudeln available in the supermarket, I knew I wanted to make my own homemade Baden Schupfnudeln.
However, I absolutely underestimated the effort. Homemade Baden Schupfnudeln take time. Plenty of time. In fact, I’ve been working for more than two hours in the kitchen until I had some food on my plate.
In addition to rolling out and forming the dumplings, making the potato dough is time consumimg. But the cooking is done within a few minutes.
For cooking you should definitely use a very wide and very high pot. Because the water needs to boil all the time. So if your pot is too low, you’ll need to refill water and wait until it boils again. Therefore, I’ve taken a 10-liter pot filled it with about eight liters of water. It takes a little while until the water boils. But this way I could cook all dumplings in one go – without having to fill up water.
Well, the look… So, no beating about the bush, there’s still a lot of potential for improvements. Compared to the industrial dumplings the shape of mine suck completely.
In fact, shaping the dumplings has been very difficult for me. The challenge was to give the dumplings their typical shape: Slightly thicker in the middle and round, pointed ends. While forming the middle part worked well, I mostly came up with “mouse tails” ends.
Aggravated by the fact that I was not very careful when mashing the potatoe I had large potato pieces in the dough again and again. That didn’t make the shaping easier – Note to me: Invest in a potato press.
Anyway, my first homemade Baden Schupfnudeln have tasted great.
Homemade Baden Schupfnudeln
For 4 servings
- 1 kilogram of floury potatoes
- 2 eggs
- Boil the potatoes in salted water for about 20 minutes.
- Then drain and shortly refresh in cold water.
- Peel and press the warm potatoes through a ricer or mash with a potato masher.
- Mix the potato mass with flour, eggs, salt and nutmeg and knead to a smooth, firm dough.
- Let the potato dough rest for about 20 minutes.
- Spread your kitchen counters with flour or use a baking tray (see tip below).
- Form the potato dough to 30 centimeters long, finger-thick rolls.
- Cut into 5 to 6 cm long pieces.
- Form these pieces to small Schupfnudeln with pointy ends.
- Cook the raw Schupfnudeln in plenty of boiling salt water for about 5 minutes or until they float on the surface.
- Remove with a skimmer spoon and drain on a kitchen towel.
Tip: The potato dough is very, very sticky. Therefore, cleaning the floured work plate afterwards is a real toture. But there’s a simple way to make life easier. Just take a baking tray with a high edge, pour in flour, and then form the dough in the tray. The combination of flour and non-stick coating prevents sticking. Then you just have to clean the tray.
|Cooking time||10 minutes|
|Calories||1,774 per serving|
|Carbohydrates||315 grams per serving|
|Protein||37 grams per serving|
|Fat||35 grams per serving|
Some facts about Schupfnudeln
Schupfnudeln are a very popular potato dumplings in Baden and Swabian cuisine. They’re also well-known in southern German, Austrian, Czech and Polish cuisine. There, however, mostly under names like Fingernudeln, Bubespitzle, Baunzen, Dràdewixpfeiferl, Erdpfebaunkerl, Schopperla or Schoppalla, Grumpieranüdile or Krautnudeln.
So different the names, so different the recipes. There are also recipes with parsley, chervil, chives or wild garlic in the dough. Also sweet varieties, for example with poppy.
Schupfnoodles are either served immediately or lightly fried in butter. Schnupfnudeln are a typical sidedish to meatballs, game dishes, sauerkraut with bacon, Alsatian style sauerkraut and Roast joint with onions.