National Dish Austria: Schupfnudeln (Recipe)
In this article
Discover Schupfnudeln, one of Austria’s most comforting home-style classics! These slender, hand-rolled potato dumplings are pan-fried until golden and lightly crisp, then served either savoury with sauerkraut and bacon or sweet with apple sauce. Few dishes capture the warmth of a country kitchen quite so well, and with only a handful of everyday ingredients you can bring a taste of Austrian tradition straight to your own table.
About Schupfnudeln
Schupfnudeln are a traditional Austrian dish loved in home kitchens and restaurants alike. This particular kind of potato dumpling is best known for its long, rounded, slightly tapered shape and its gently crisp finish once fried. They pair beautifully with all manner of accompaniments and lend themselves to both savoury and sweet versions. Here you will learn exactly how to make Schupfnudeln from scratch at home.
Ingredients (serves 1–2)
- 500 g potatoes
- 100 g flour
- 1 egg
- Salt, to taste
- Nutmeg
- 1 tablespoon butter
Shopping for the ingredients
To make Schupfnudeln you need only a few ingredients, but each one matters. When buying your potatoes, choose a floury, starchy variety, as this type works best for shaping the dumplings. The freshness of the eggs and the quality of the flour both make a real difference to the final result. A knob of good butter rounds the dish off nicely, so it is worth spending a little on a decent one.
Preparing the dish
Preparing Schupfnudeln is straightforward, though it does call for a little patience. First, wash the potatoes thoroughly and boil them in salted water until soft. Once cool enough to handle, peel them and press them through a potato ricer. Knead together with the flour, egg, salt and a pinch of nutmeg to form a dough. The dough should be smooth and not too sticky.
Step-by-step instructions
- Divide the dough into even portions and roll each into finger-length, slightly tapered little sausages.
- Bring a large pan of salted water to the boil and cook the Schupfnudeln until they rise to the surface.
- Scoop out the cooked dumplings and let them drain well.
- Heat the butter in a frying pan and fry the Schupfnudeln until golden brown.
Gluten-free / lactose-free version
For a gluten-free version you can swap the wheat flour for gluten-free flour. This change usually works without any trouble, as the rest of the method stays exactly the same. If you are lactose intolerant, the butter can be replaced with lactose-free butter or a plant oil. Either way, the flavour comes through almost unchanged.
Tips for vegans and vegetarians
Schupfnudeln are easy to make vegan by replacing the egg with a plant-based alternative such as aquafaba or ground linseed. Instead of butter, reach for margarine or a vegetable oil for frying. Vegetarians simply need to make sure they avoid any animal fats when rounding off the dish, much as you would with a comforting plate of Käsespätzle.
More tips and tricks
If your Schupfnudeln feel too sticky as you shape them, work in a little more flour. Take care not to add too much, though, or the dumplings will turn out too firm. Store any finished Schupfnudeln in the fridge if you would like to make them a while ahead. Just be sure to fry them fresh in the pan right before serving so they keep their lovely golden crispness.
Adapting the recipe to your taste
Schupfnudeln can be enjoyed in many different ways. You might serve them with sauerkraut and bacon as the classic savoury version, or with apple sauce for a sweet alternative not unlike the fruity charm of Apfelstrudel. Adding chopped herbs such as parsley or chives gives the dumplings a fresh lift. Experiment with different ingredients and sauces until you find the combination you love best.
Ingredient substitutions
If you find yourself short of an ingredient, there are usually good alternatives to hand. Instead of nutmeg you can use pepper or any other spice you fancy. For a lighter version, swap part of the butter for oil. You might also try wholemeal flour in place of plain flour to boost the nutritional value of the dish.
Drink pairing ideas
A wide range of drinks suits Schupfnudeln, depending on which version you make. A pale, full-bodied beer complements the savoury option well, sitting comfortably alongside heartier fare like Wiener Schnitzel. For the sweet version, a fresh apple juice or a light white wine can be a lovely match. Try a few options to discover your perfect pairing.
Serving and presentation ideas
An appealing presentation begins with the right tableware. Use attractive, flat plates and garnish the Schupfnudeln with fresh herbs. For the sweet version you can dust the dumplings with a little icing sugar. Take care to arrange colour-coordinated elements, such as a side dish or a sauce, in an inviting way on the plate.
A bit of history
Schupfnudeln have a long history and have been made for centuries across various regions of Austria and Germany. Originally they were a make-do dish, created from simple ingredients in farmhouse kitchens. Today they are a popular feature at regional festivals and a cherished part of traditional Austrian cuisine, much like the sweet Kaiserschmarrn. Their enduring appeal comes from their versatility and their distinctive flavour.
More recipe ideas
Summary: Schupfnudeln
Schupfnudeln are a versatile and traditional dish with a firmly established place in Austrian cuisine. They are simple to prepare and offer endless room for variation. Whether savoury or sweet, Schupfnudeln appeal to every palate and adapt easily to individual tastes. Discover this delicious dish and bring a piece of Austrian tradition into your own kitchen.
