Dairy-Free Schupfnudel
Elevate your dinner table with this delicious Dairy-Free Schupfnudel, a German-inspired potato dumpling dish that's as versatile as it is flavorful. This recipe swaps out dairy while maintaining the soft, pillowy texture of traditional Schupfnudel, making it perfect for those with dietary restrictions. Crafted from simple pantry ingredients like Russet potatoes, all-purpose flour, and a hint of ground nutmeg, the dough is shaped into cigar-like dumplings and gently boiled before being pan-fried to golden perfection. The crispy exterior and tender interior create an irresistible combination that's ideal as a savory side or a standalone dish. Top with fresh parsley for a vibrant touch, and enjoy this hearty, comforting meal that comes together in just under an hour. Perfect for anyone seeking an authentic yet diet-friendly twist on German cuisine!
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Ground nutmeg
- 2 large Eggs
- 3 tablespoons Olive oil
- 2 tablespoons Parsley, chopped (optional)
Instructions
Peel and quarter the potatoes. Place them in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain, and allow the potatoes to cool and dry out for a few minutes.
Pass the drained potatoes through a potato ricer or mash them until smooth, ensuring there are no lumps. Let the mashed potatoes cool completely.
In a mixing bowl, combine the cooled mashed potatoes, flour, salt, nutmeg, and eggs. Mix well to form a smooth, non-sticky dough. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Divide the dough into 4 equal parts. Roll each part into a long cylinder about 2 cm in diameter on a lightly floured surface. Use a sharp knife to cut the roll into 4-5 cm pieces.
Using your hands, roll each piece into a tapered dumpling shape, thicker in the middle and thinner at the ends (like small cigars).
Bring a large pot of salted water to a gentle boil. Cook the schupfnudel in batches to avoid overcrowding, boiling them until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain well.
In a large skillet, heat olive oil over medium heat. Add the cooked schupfnudel in a single layer and fry until golden brown and crispy on the outside, about 5-7 minutes, turning occasionally to brown all sides evenly.
Transfer the schupfnudel to a serving dish. Sprinkle with chopped parsley, if using, and serve hot as a side dish or main course.
Nutrition Facts
Calories |
1569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2580 mg | 112% | |
| Total Carbohydrate | 226.6 g | 82% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 6.7 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 174 mg | 13% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3177 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
