Schupfnudeln are traditional German thick “finger” noodles or dumplings. Some of the basic recipes just use flour, eggs and water, but often also potato mash is added. Schupfnudeln can be eaten in both savoury and sweet dishes. There are regional differences, whether the noodles are just boiled in water or also fried. I definitely prefer the savoury potato variation fried.
I made vegan Schupfnudeln and first I was a bit nervous whether they would hold their shape, but they did so perfectly. I added some potato flour to the dough, which I think made a firmer texture. I served the Schupfnudeln with panfried smoked tofu and mushrooms and side salad. Here is my recipe, which really is simple. The shaping of the noodles just requires some effort and patience. Give it a try, these noodles really are amazing! This is also my last recipe to my German Food Week. I hope you've enjoyed it.
700 g potatoes
300 g wheat flour
75 g potato flour
1 tsp salt
1 tbsp vegetable oil
Vegetable oil for frying
Cook the potatoes and then peel them. Mash the potatoes and let them cool down.
Add the flours gradually to the potato mash, season with salt, add the oil and knead to an even dough.
Shape about 3-4 cm long noodles from the dough.
Cook the noodles in water for about 5 minutes until they float on the top.
Cool them in cold water and then fry in a pan until they have some golden brown frying marks.
Serve the Schupfnudeln with for example mushrooms like I did and enjoy!