Dairy-Free Schupfnudeln
Indulge in the comforting flavors of Dairy-Free Schupfnudeln, a German-inspired recipe perfect for anyone seeking a hearty, yet dairy-free alternative to traditional potato dumplings. This easy-to-follow dish features velvety mashed potatoes blended with all-purpose flour, tapioca starch, and a hint of nutmeg for a delightful touch of warmth and spice. The dough is hand-shaped into delicate, finger-like pieces before being boiled to tender perfection and pan-fried in olive oil for a satisfyingly crisp exterior. Ideal for serving as a versatile side dish or paired with your favorite dairy-free sauces, this recipe is ready in under an hour and delivers rustic, homemade goodness that's perfect for plant-based or lactose-free lifestyles. Whether you're hosting a dinner party or simply craving a cozy, carb-loaded treat, Dairy-Free Schupfnudeln is sure to impress!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 150 grams All-purpose flour
- 30 grams Tapioca starch
- 1 teaspoon Salt
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Olive oil
Instructions
Peel the potatoes and cut them into evenly sized chunks. Boil in salted water until very tender, about 15-20 minutes.
Drain the potatoes well and mash them thoroughly or pass them through a potato ricer into a large bowl. Allow them to cool slightly.
In the bowl with the potatoes, add the all-purpose flour, tapioca starch, salt, nutmeg, black pepper, and beaten eggs. Mix together until a smooth dough forms. If the dough is sticky, add a little more flour as needed.
Transfer the dough to a lightly floured surface and divide it into 4 portions. Roll each portion into a long rope, about 1 inch thick.
Cut the ropes into 1-inch pieces and roll each piece between your hands to form little finger-like shapes, tapering the ends slightly.
Bring a large pot of salted water to a boil. Gently add the schupfnudeln pieces in batches to the boiling water.
Once the pieces float to the surface, let them cook for an additional 2-3 minutes. Remove them with a slotted spoon and let drain on a clean kitchen towel.
In a large skillet, heat the olive oil over medium-high heat. Fry the schupfnudeln until they are golden and crispy on all sides, working in batches if necessary.
Serve the schupfnudeln hot, as a side dish or with your favorite dairy-free sauce.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 7.6 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 162 mg | 12% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2988 mg | 64% | |
*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.
