Low Fat Schupfnudeln
Discover the guilt-free comfort of Low Fat Schupfnudeln, a lighter take on the classic German potato dumplings that's perfect for health-conscious food lovers. Made with tender russet potatoes, a touch of flour, and minimal oil, this recipe ensures fluffy, golden perfection without excess fat. The Schupfnudeln are gently simmered until pillowy soft, then pan-fried to achieve a delectable crispy exterior using a simple cooking spray instead of heavy oils. Infused with hints of nutmeg, salt, and a dash of black pepper, these dumplings promise balance in both taste and texture. Ready in under an hour, this versatile dish pairs beautifully with low-fat sour cream, sautéed vegetables, or fresh herbs, making it a satisfying yet wholesome meal or side for any occasion. Perfect for fans of European cuisine who crave flavor without compromise!
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 100 grams All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.25 teaspoon Ground Nutmeg
- 0.25 teaspoon Black pepper
- 1 as needed Cooking spray
Instructions
Peel the russet potatoes and cut them into even-sized chunks. Place the potato chunks into a large pot of salted water and bring to a boil. Cook until the potatoes are tender, about 15 to 20 minutes.
Drain the potatoes thoroughly and return them to the pot. Over a low heat, shake the pot for a minute to allow the excess moisture to evaporate.
Mash the potatoes until they are completely smooth. You can use a potato masher or a potato ricer for best results.
Let the mashed potatoes cool slightly. Add the all-purpose flour, the large egg, salt, ground nutmeg, and black pepper. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead gently until smooth. Roll the dough into long logs about 1 inch in diameter.
Cut the logs into 2-inch pieces. Roll each piece between your hands to form a dumpling with tapered ends.
Fill a wide pot with salted water and bring it to a gentle boil, then reduce to a simmer. Add the Schupfnudeln in batches, making sure not to overcrowd the pot. Cook until they rise to the surface, about 5 minutes.
Remove the dumplings with a slotted spoon and transfer them to a baking sheet lined with parchment paper to cool slightly.
Preheat a non-stick frying pan over medium heat and spray lightly with cooking spray. Add the Schupfnudeln in batches to avoid crowding and cook for about 5 minutes on each side or until golden brown, turning occasionally.
Serve the Low Fat Schupfnudeln warm with your choice of toppings or sauces such as low-fat sour cream, sautéed vegetables, or a sprinkle of fresh herbs.
Nutrition Facts
Calories |
955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2541 mg | 110% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 6.1 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 118 mg | 9% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2987 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.
