Best 3 Potato Noodles Schupfnudeln Bubespitzle Wargele Recipes
When you're craving a hearty and comforting dish, look no further than the classic German delicacy, potato noodles. Also known as schupfnudeln, bubespitzle, or wargele, this traditional dish is made with a combination of mashed potatoes, flour, and eggs, resulting in a unique and chewy texture. Served as a main course or a side dish, potato noodles can be pan-fried, boiled, or baked, and are often accompanied by a variety of sauces, toppings, and accompaniments. Whether you prefer them crispy or soft, savory or sweet, this versatile dish offers endless possibilities to tantalize your taste buds. Join us as we explore the world of potato noodles, providing you with the best recipes and cooking tips to create this delectable dish in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO NOODLES (SCHUPFNUDELN, BUBESPITZLE, WARGELE)
From the Swabian region of Germany. These are so comforting. After cooking, fry in butter. Kids love these! Makes a very good side dish w/ meat and salad, or hot veggies.
Provided by HelenG
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the potatoes and put through a ricer, or grate fine.
- Add eggs, a pinch of salt, and as much flour needed to form a stiff dough.
- Knead well.
- On a floured surface, form into a long thick roll (about 4 inches thick). Lengthwise, cut off about 1/2 thick pieces. Form into rolls, about the size of your pinkie finger, maybe just a bit bigger.
- Put into boiling, slightly salted water. When they float there done. It's a good idea to test one before continuing. If it falls apart in the water, put a little more flour into the remaining mixture.
- Drain and fry in butter until lightly browned.
- Serve with meat or sauerkraut.
BADISCHE SCHUPFNUDELN (POTATO NOODLES)
Typical of Baden-Baden and the Baden-Wurttemberg state in southwestern Germany, schupfnudeln is a kind of spaeztle (homemade pasta) that gets its name from the Upper German word 'Schupfen,' meaning 'to shove, push, throw or chuck.' They are traditionally handmade by rolling out potato dough on a board and cutting the dough into noodles. Simple and easy to make, they are delicious and go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes.
Provided by Seb
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and place on a lightly floured surface. Mash potatoes with a rolling pin.
- Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt, and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1/2 inch. Cut flattened dough into thin strips, about 1 1/2 inches long. Gently roll out the strips, or stretch them until the ends taper. Set aside for 15 minutes.
- In a large skillet, heat lard over medium heat. Place the potato strips into the skillet, and fry until golden brown on both sides.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 27.9 g, Cholesterol 39.1 mg, Fat 9.6 g, Fiber 2.8 g, Protein 4.4 g, SaturatedFat 3.7 g, Sodium 212.8 mg, Sugar 1 g
SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS)
These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.
Provided by nch
Categories World Cuisine Recipes European German
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.
- Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.
- Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.
- Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.
- Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 49.5 g, Cholesterol 72.2 mg, Fat 6 g, Fiber 3.7 g, Protein 8.4 g, SaturatedFat 3.1 g, Sodium 58.7 mg, Sugar 1.2 g
Tips:
- Use starchy potatoes: These will hold together better when grated and cooked.
- Grate the potatoes finely: This will help them cook evenly.
- Squeeze out the excess water from the potatoes: This will help prevent the schupfnudeln from becoming too mushy.
- Use a lightly oiled pan: This will help prevent the schupfnudeln from sticking.
- Cook the schupfnudeln over medium heat: This will help them cook through without burning.
- Serve the schupfnudeln with your favorite toppings: Butter, sour cream, gravy, or cheese are all popular options.
Conclusion:
Schupfnudeln are a delicious and versatile dish that can be enjoyed in many different ways. They can be boiled, fried, or baked, and they can be served with a variety of toppings. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, schupfnudeln are sure to please.
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