Swabian Cuisine – Schupfnudeln 3 Ways
Part I – Schupfnudel Soup
When I made Flädle Soup for you last year I said I would try to post more Swabian recipes here. Try being the operative word, because as usual I kept putting it off for something else.
What are Schupfnudeln? you might ask. Recipe-wise the basic dough contains exactly the same ingredients as Italian gnocchi. What we do with them after shaping, though, is completely different. I looked up Schupfnudeln in several dictionaries, but the best thing they came up with was finger-shaped potato dumplings. If you’re interested in their origin, see here.
There are two commonly known ways to prepare Schupfnudeln, and I will show you those in separate posts. Today is for the basic recipe as well as a soup made from them. I’ve never seen this soup or read about it anywhere else. It might just be a family tradition. From the first batch of Schupfnudeln my mother made a soup as a starter; the rest of the family would have the soup while my mother insisted on going back to the kitchen to prepare the main Schupfnudel dish.
Schupfnudeln was a typical Saturday dish in our family; I suppose it got relayed to that day of the week because my mother used to work, so I definitely understand her not wanting to make this in the evening.
By the way, I believe my mother would make this using 1 kg of potatoes, but I only had 760 g at hand.
As I’m using this 1 portion for 3 recipes, each recipe will only feed 2 people. If you make 1 main dish recipe only from this amount of dough plus the soup, it’ll feed 4.
As I wanted to separate the basic recipe from the soup recipe, you’ll need to read the soup recipe first for extra instructions like use of salt and what to do with the cooking water if you want to make the soup!
Schupfnudeln - Basic Recipe
approx. 800 g potatoes
200 g plain flour
2 tbsp salt
Cook potatoes in salt water. Remove potatoes with a slotted spoon and let cool. Once cooled, finely mash the potatoes.
On a clean work surface, make a flour circle. In the middle of the circle, place the mashed potatoes, the eggs, and the salt.
Work together all ingredients, from the outside in, making sure everything is well-distributed. Your work surface should be well floured at all times.
Once your potato dough has come together, divide it into several pieces, roll each into a sausage with a diameter of not more than 2.5 – 3 cm. cut into 1 cm slices, roll each slice on the work surface using one hand, then make sure the ends are a little thinner than the middle.
Bring slightly salted water to the boil, cook the Schupfnudeln in batches, taking them out when they come to the surface.
From this point on you can either cook them according to the recipes that will follow here shortly, or freeze them once they have cooled.
1 basic Schupfnudel dough recipe
1 onion, sliced into fine half-rings
sour cream (optional)
When you cook the potatoes for the basic dough recipe and remove them with a slotted spoon, keep the cooking water! Also, hold back 3 – 4 of the potatoes and cut them into smaller pieces to use in the soup.
Once you’ve shaped your Schupfnudeln according to the basic recipe, heat 1.5 tbsp butter in a small frying pan. As soon as it starts to bubble, add 1 tbsp paprika powder and stir well to avoid clumps forming. Add the onions and fry until soft, for about 5 minutes.
Reheat the potato cooking water. As soon as it starts boiling, add the potato pieces and the onions. Add all of your Schupfnudeln and cook until they rise to the surface.
Serve plain or with a dollop of sour cream.