German Cheese Potato Dumplings Schupfnudeln from the Pan Recipe
Schupfnudeln are elongated, soft dumplings that in Germany are often served as a side dish to meat or as a main course from the pan. In this version they are fried with cheese and a bit of onion, reminiscent of a cross between Silesian dumplings and pasta with cheese. It’s a hearty, homely meal, perfect for colder days.
These Schupfnudeln combine the comfort of potato dumplings with the indulgence of melted cheese and golden onions. They are simple to make from basic ingredients and turn leftover potatoes into a satisfying main course.
Chef's tips
Use floury potatoes and make sure they are completely cold before preparing the dough; this helps the dumplings hold their shape. Work quickly with the dough and avoid adding too much flour so the dumplings stay soft and tender. Fry them in a wide pan so they can brown evenly.
How to serve
Serve the dumplings straight from the pan with a fresh green salad or a tangy cucumber salad to balance their richness. They also pair well with a crisp coleslaw or as a hearty side to stews and roasts.
Ingredients
- potatoes floury, cooked the day before or well cooled - 800 g
- wheat flour plus a little for dusting - 200 g
- egg - 1 piece
- salt for the dough plus for cooking - 1 teaspoon
- clarified butter for frying the dumplings - 2 tablespoons
- vegetable oil for frying the onion - 1 tablespoon
- onion medium, finely chopped - 1 piece
- yellow cheese grated, well melting, e.g. gouda - 120 g
- pepper to taste
- chives chopped, for serving - 2 tablespoons
Preparation
- Peel the potatoes, cook in salted water until tender, drain and cool completely, preferably for several hours or overnight in the fridge. Then press them through a potato ricer or mash very thoroughly so there are no lumps.
- Add the flour, egg and 1 teaspoon of salt to the bowl with the potatoes. Quickly knead into a smooth dough that is soft but can be shaped. If it is very sticky, dust with a little flour, but try not to add too much so the dumplings don’t become tough.
- Divide the dough into 4 portions. Roll each portion on a lightly floured work surface into a long rope about 1.5 cm thick, then cut into pieces 3–4 cm long and shape in your hands into elongated dumplings tapered at the ends.
- Bring a large pot of salted water to the boil. Add the dumplings in batches to the simmering water, stir gently so they don’t stick to the bottom. Cook over low heat for about 2–3 minutes after they float to the surface, until tender.
- Lift the cooked dumplings out with a slotted spoon onto a plate or tray and let them steam off slightly. In the meantime, cook the remaining batches.
- Heat the oil in a large frying pan, add the chopped onion and fry for 4–5 minutes over medium heat until soft and lightly golden.
- Add the clarified butter to the onion, and when it has melted, add the cooked dumplings. Fry over medium heat for about 6–8 minutes, stirring gently, until they are browned in places and have a lightly crispy skin.
- Reduce the heat, sprinkle the dumplings with grated cheese and cover the pan with a lid for 2–3 minutes, until the cheese melts and coats the dumplings.
- Season with freshly ground pepper and, if needed, a little more salt. Sprinkle with chopped chives and serve immediately while the cheese is still stretchy.
Storage
Leftover Schupfnudeln taste great reheated in a pan the next day. Store them covered in the fridge for up to 2 days and fry in a little butter or oil until heated through and lightly crispy again.
