National Dish Austria: Schupfnudeln with Sauerkraut (Recipe)
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Meet Schupfnudeln with Sauerkraut, a hearty staple of the Alpine kitchen that turns a handful of humble ingredients into something genuinely comforting. Soft, hand-rolled potato dumplings are fried until golden, then tossed together with tangy, caraway-scented sauerkraut for a wonderful contrast of textures and flavours. It is rustic, satisfying and endlessly forgiving — the kind of dish made for cosy family suppers and unhurried weekends. Bring a little taste of Austria to your own table.
About Schupfnudeln with Sauerkraut
Schupfnudeln, sometimes known as Bauernnudeln (farmer’s noodles), are a traditional Austrian dish loved well beyond the Alpine regions. These hand-rolled potato dumplings stand out for their distinctive tapered shape and their gentle, comforting flavour. Paired with tangy sauerkraut, the dish strikes a lovely balance between rich and sharp, soft and crisp. Schupfnudeln are not only simple to make but also ideal for sociable family evenings or festive occasions, much like a warming plate of Krautrouladen.
Ingredients (serves 1–2)
- 250 g floury potatoes
- 100 g plain wheat flour
- 1 egg
- 1 pinch of salt
- 500 g sauerkraut, drained and seasoned to taste
- 2 tablespoons butter
- 1 teaspoon caraway seeds (optional)
Shopping for the ingredients
Before you start making Schupfnudeln with sauerkraut, it is worth putting together a quick shopping list. Choose fresh, floury potatoes, as they form the very base of the dish and give the dumplings their tender texture. If you fancy a meatier version, sausages or bacon make a fine addition, while for a vegetarian plate the sauerkraut takes centre stage. The right flour matters too: a good plain wheat flour gives the dough the best consistency.
Preparing the dish
A little groundwork goes a long way towards perfect Schupfnudeln. Boil the potatoes in salted water until soft, then drain them and let them cool thoroughly. Meanwhile, warm the sauerkraut gently in a pan and season it to your liking. It pays to push the cooled potatoes through a ricer to achieve a fine, smooth dough that is easy to shape — the same care you would take when making Styrian Potato Salad.
Step-by-step instructions
- Peel the cooked potatoes and pass them through a potato ricer.
- In a bowl, combine the riced potato with the flour, egg and salt until you have a smooth dough.
- On a floured surface, roll the dough into long ropes and cut them into even pieces.
- Shape each piece into a Schupfnudel by rolling it between your palms, tapering it gently at both ends.
- Heat the butter in a frying pan and fry the dumplings until golden brown.
- Add the warm sauerkraut and season with caraway to taste.
- Serve and enjoy!
Gluten-free / lactose-free version
It is easy to make Schupfnudeln gluten-free by swapping the wheat flour for a suitable alternative. Rice flour or potato flour both work well and help you reach the texture you are after. For a lactose-free version, simply replace the butter with plant-based oil or lactose-free margarine. This keeps the flavour intact and ensures the dumplings stay just as delicious and satisfying.
Tips for vegans and vegetarians
For a vegan version of Schupfnudeln, you can leave out the egg altogether or use a plant-based egg such as a flaxseed egg instead. When preparing the sauerkraut, take care not to add any animal products so the dish stays fully plant-based. Experiment with different herbs and spices to vary and personalise the taste. That way, these dumplings remain a flavoursome dish for vegans too.
More tips and tricks
To get the best Schupfnudeln, avoid over-kneading the dough so it keeps its tender, delicate bite. Always cook the potatoes in plenty of salted water and let them drain thoroughly before you start shaping. A scattering of caraway or other spices can sharpen the flavour and lend the dish a personal touch. Arranging everything on a colourful plate also makes the finished result far more inviting.
Adapting the recipe to your taste
Schupfnudeln are wonderfully versatile and easy to tailor to your own palate. Add roasted onions or a little bacon, for instance, for a heartier, more robust version. If you are after a special twist, work some fresh herbs or even grated cheese into the dough. Using flavoured potatoes can also create interesting taste combinations that liven the dish up — a playful spirit you will find right across Austrian cuisine.
Ingredient substitutions
Instead of floury potatoes, you could use sweet potatoes for a different flavour profile. For a gluten-free version, quinoa or buckwheat flour can step in for the wheat flour. The sauerkraut itself can be refined with apples or onions to add more depth and a touch of sweetness. Be creative and try whatever suits your taste best — much as you would with a comforting plate of Bratkartoffeln.
Drink pairing ideas
A freshly poured Austrian beer is a superb match for Schupfnudeln with sauerkraut, complementing the dish’s tangy, savoury notes beautifully. Alternatively, a robust red wine underlines the heartier flavours rather well. For an alcohol-free option, fruit juices or sparkling mineral water refresh the palate nicely. Any of these drinks round off the meal in harmony.
Serving and presentation ideas
To serve Schupfnudeln attractively, pile the dumplings onto a large plate and garnish with freshly chopped herbs or crispy fried onions. The pan-fried sauerkraut can be placed alongside to create a striking visual contrast. A few slices of bacon or a fresh side salad will lift the dish further still. Aim to make the colours and textures as appealing as possible.
A bit of history
The roots of Schupfnudeln reach back into the rural kitchens of Austria. The dish grew out of a need to prepare simple, filling meals from cheap and readily available ingredients. Pairing the dumplings with sauerkraut is a classic regional practice that reinforces their savoury appeal. Today, Schupfnudeln are a beloved dish not only in Austria but also in Germany and other neighbouring countries.
More recipe ideas
Summary: Schupfnudeln with Sauerkraut
Schupfnudeln with sauerkraut are a classic Austrian dish, perfect for cosy family gatherings. The combination of hand-rolled dumplings and tangy sauerkraut creates a unique eating experience that brings pleasure both in the cooking and at the table. The sheer range of possible variations makes this dish a real all-rounder — try out different versions and find your own favourite combination. Enjoy the hearty comfort and the flair of Austrian cuisine in your very own kitchen!
