Germany By Food Enthusiasts · 6 min read

National Dish Germany: Schupfnudeln (Recipe)

Pan-fried Schupfnudeln, golden potato dumplings on a plate

In this article

Discover Schupfnudeln, a cherished classic of southern German cooking! These slender, hand-rolled potato dumplings are wonderfully versatile, equally at home as a savoury side or a sweet treat. Made from just a handful of everyday ingredients and shaped by hand, they turn a humble bag of potatoes into something rather special. Pan-fried until golden, they bring rustic comfort and a touch of nostalgia straight to your table.

About Schupfnudeln

Schupfnudeln are a traditional German dish that is especially popular across southern Germany. These long, tapered potato dumplings make a delicious and adaptable side that can be enjoyed both sweet and savoury. At their heart lies a simple dough of cooked potato, flour and egg, rolled by hand into their distinctive spindle shape. Whether tossed in butter and salt or caramelised with a little sugar, they are a true staple of homely German cooking — and, as you will see, they are surprisingly easy to make at home.

Ingredients (serves 1–2)

250 g potatoes
50 g plain flour
1 egg
Salt
Muscovado sugar (optional, for the sweet version)
Butter or vegetable oil

Shopping for the ingredients

The ingredients for Schupfnudeln are easy to find and call for no special sources. Simply pick up fresh, good-quality potatoes, flour and a free-range egg from your local supermarket or a weekly farmers’ market. Choosing a floury, starchy potato variety will give you the smoothest dough and the best texture, so it is worth asking your greengrocer for a recommendation if you are unsure which to buy.

Preparing the dish

Begin by boiling the potatoes until they are soft all the way through. Drain them, then let them cool, peel away the skins and press the flesh through a potato ricer — or mash it thoroughly into a fine, lump-free purée. Allowing the potatoes to cool properly before you go any further is the key to getting the right consistency, so try not to rush this step. A well-prepared base makes shaping the dumplings far easier later on.

Step-by-step instructions

Combine the cooled, riced potatoes with the flour, egg and a pinch of salt, working everything into a smooth, even dough.
Divide the dough into small portions and roll each one into a long dumpling that tapers to a point at both ends.
Bring a large pan of salted water to the boil and lower in the Schupfnudeln. Cook for around 5 minutes, until they rise to the surface.
Transfer the dumplings to a frying pan with hot butter or vegetable oil and fry until golden brown.
For a sweet version, add a little muscovado sugar and let the Schupfnudeln caramelise.

Gluten-free / lactose-free version

Schupfnudeln can be adapted to a gluten-free diet with ease. Simply swap the plain flour for a good gluten-free flour blend so the dish suits anyone with a gluten intolerance — much as you would for the wheat-free dough behind Buckwheat Pancakes. For a lactose-free result, fry the dumplings in plant-based margarine or vegetable oil rather than butter. With these small changes, everyone at the table can enjoy them.

Tips for vegans and vegetarians

For a vegan version, replace the egg with a vegan egg substitute and use vegetable oil in place of butter. The Schupfnudeln take to these swaps beautifully and lose none of their character, holding their shape and flavour just as well. Choosing fresh, seasonal produce keeps the dish tasting authentic, and it makes a lovely partner for greener plates such as Wild Garlic Pesto with Pasta.

More tips and tricks

Make sure the potatoes have cooled completely before you work with them, as this is what guarantees the right dough consistency. Warm potato releases too much moisture and the dough turns sticky and hard to shape. You can also mix different herbs and spices into the dough to vary the flavour — a little nutmeg or some chopped chives works wonderfully. A light dusting of flour on your hands stops the dough sticking as you roll.

Adapting the recipe to your taste

Schupfnudeln can be tailored in countless ways. Stir grated cheese, spinach or any vegetable you fancy into the dough to add a personal touch, or fold in finely chopped herbs for a fresh, fragrant lift. They are just as happy served savoury alongside a hearty stew as they are sweetened and dusted with sugar. This flexibility is exactly what makes them such a beloved part of German cuisine.

Ingredient substitutions

If you would rather not use wheat flour, why not try a gluten-free flour instead. Almond or oat flour can also make interesting alternatives, lending the dumplings a distinctive, nutty note all of their own. For an even lighter texture, some cooks blend in a spoonful of potato starch. Substitutions like these let you adapt the recipe to your own taste and to whatever you have in the cupboard.

Drink pairing ideas

Savoury Schupfnudeln pair wonderfully with a chilled beer or a dry white wine, both of which stand up nicely to the buttery, golden dumplings. For the sweet version, a glass of dessert wine or a cup of strong coffee makes an excellent match. A crisp apple cider is another good choice that suits the rustic, homely spirit of the dish.

Serving and presentation ideas

Arrange the Schupfnudeln on a pale plate and garnish with fresh herbs, or a dusting of icing sugar for the sweet version. A squeeze of lemon or a scattering of berries adds a colourful, eye-catching accent. Served savoury, they look especially inviting nestled beside a spoonful of Wine Sauerkraut or a generous helping of Apple Red Cabbage.

A bit of history

Schupfnudeln have their roots in the cooking of southern Germany and were originally devised as a frugal, filling food during the Thirty Years’ War. Made from little more than potato and flour, they offered nourishment in lean times. They are closely related to the Austrian Nockerln, and over the centuries they have grown from humble survival fare into a much-loved side enjoyed right across the region.

More recipe ideas

Summary: Schupfnudeln

Schupfnudeln are a wonderfully versatile and uncomplicated dish that can be enjoyed in both savoury and sweet guises. With just a few fresh ingredients and a handful of simple steps, you can bring this traditional German classic to your own kitchen. Whether you serve them golden and buttery beside a main course or caramelised as a comforting treat, they are sure to please. Give them a try — and enjoy a true taste of southern German home cooking.