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fork piercing homemade fried schupfnudeln in a black skillet
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Homemade German Schupfnudeln

These are the best vegan and gluten-free German Schupfnudeln. These hearty potato noodles are very popular in Germany and Austria, and they can be combined with lots of savory dishes.
Course Dinner, Side Dish
Cuisine Austrian, German
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 500 g potatoes e.g. Yukon Gold, peeled and chopped
  • 3/4 to 1 cup (90-120 g) chickpea flour
  • 1/2 cup (60 g) tapioca flour + more for dusting (*see recipe notes)
  • 1/2 tsp sea salt
  • Pinch of nutmeg
  • Powdered vegetable broth/bouillon powder (optional)

Instructions

  • Peel and chop potatoes, add them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until fork-tender, then drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).
  • Add 3/4 cup of chickpea flour, the tapioca flour, salt, nutmeg (and the bouillon powder if using) and knead with your hands until a soft dough forms.
  • The dough might still be a bit sticky but it should be fine to handle. If the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 3/4 cup or more chickpea flour.
  • Cut the dough into equally sized pieces and dust with a little tapioca flour.
  • With your fingers, roll each piece to strands (see step-by-step process shots above in the blog post).
  • Use a knife to cut the dough into 1 to 1 1/2-inch pieces.
  • Roll each piece between your hands into finger-shaped dumplings. It doesn't need to be perfect, just try to make them a similar size.
  • Heat oil in a pan and add the Schupfnudeln. Fry from one side until nicely browned. Then flip and fry from the other side.
  • Add 1/2 cup of water to the pan and place a lid on top to steam the dumplings until the water evaporates.
  • This method is the easiest. However, it's also possible to cook the noodles in boiling water first until they float to the top. Then remove them from the water with a slotted spoon and fry them in a pan with oil or vegan butter (same as gnocchi). Both options work but the first method is more convenient!
  • Store leftovers covered in the refrigerator for up to 3 days. You can also freeze the potato noodles as described above in the blog post. Enjoy!

Notes

  • You can use arrowroot flour or cornstarch instead of tapioca flour. I had the best result with tapioca flour though.
  • If you love potatoes, you might also like these Crispy Pan-Roasted Potatoes and Vegan Hash Browns
  • Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Homemade German Schupfnudeln
Amount Per Serving
Calories 210 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Carbohydrates 42g14%
Fiber 6g24%
Sugar 2g2%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.