Schupfnudeln - German-Austrian Noodle Dumplings

Schupfnudeln fried
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 1 lb starchy potatoes *1
  • 1 cup all-purpose flour
  • 1 medium egg
  • 1 pinch of salt
  • 2 tbsp potato starch


  1. Boil the potatoes in their skins until soft. Let them cool down.
  2. Peel the potatoes and either press them through a potato press or mash them with a potato masher until no lumps left. Don't use a food processor or blender.
  3. Let it cool completely.
  4. Add flour, starch, and egg. Season with salt to taste.
  5. Mix roughly with a fork. Then knead everything with your hands to a smooth dough, but only very briefly.
  6. On a well-floured worktop, divide the potato dough into 4 parts.
  7. Form each part into a long sausage roll of about 1 inch thickness.
  8. Cut the rolls into about 1 inch wide pieces.
  9. Roll each piece individually between floured hands into a finger-thick roll with pointed ends.
  10. Place so the formed Schupfnudeln on a well-floured platter.
  11. In a wide POT, bring water to a boil. Season with salt to taste.
  12. Depending on the size of the POT, place 10-20 Schupfnudeln in the boiling water.
  13. Scoop them out when they rise to the top.

Use the boiled Schupfnudeln in one of our Schupfnudeln recipes or to substitute gnocchi in your favorite recipe.


*1 recommended: russet or yukon gold potatoes

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