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A classic German comfort food made the way my family has always done it.
These Schupfnudeln are pillowy inside, golden outside, and perfect as is, or paired with other German classics like sauerkraut and pork.

Today we’re making Schupfnudeln, the German cousin to gnocchi. They’re soft potato dumplings that are boiled first, then pan-fried until golden and crisp on the outside. This is a traditional recipe made with simple ingredients — potatoes, flour, egg, and salt — and I’m lucky enough to have my mom in the kitchen helping guide the process.

The key to great Schupfnudeln is dry potatoes, gentle handling, and patience. Once cooked, they’re delicious simply fried in butter, but they’re also incredible with sauerkraut and pork, which is how we’re serving them here. This is true German comfort food — rustic, cozy, and deeply nostalgic.

What You’ll Need

For the Schupfnudeln Dough
• 2 lbs russet potatoes (skins on for boiling)
• Salt (for potato water and dough)
• Pinch of Nutmeg (optional depending on how much you like the flavor)
• 1 large egg
• 1⅔ cups all-purpose flour (plus more as needed)

For Cooking
• Salted boiling water
• Butter (for pan-frying)
• Extra flour (to prevent sticking)

Cooking tips:
Use russet potatoes: Russets are drier than other potatoes, which helps prevent a gummy dough.
Leave skins on while boiling: The skins help keep excess moisture out of the potatoes.
The dough should be soft and smooth, not sticky or tacky: Use your hands, not a mixer
Gentle hand mixing keeps the dumplings tender.

A true German Classic - and so fun to be able to make with our resident Schupfnudeln expert, my mom! If you enjoyed this video, please like 👍, comment, and subscribe for more German family recipes from our kitchen.

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