Low Sodium Schupfnudel
Delight your taste buds with Low Sodium Schupfnudel, a healthier twist on the classic German potato dumplings. Crafted from wholesome ingredients like fluffy potatoes, a blend of all-purpose and semolina flour, and seasoned with fresh parsley and a hint of nutmeg, this recipe is packed with flavor without compromising on low sodium. These hand-rolled dumplings are gently simmered until perfectly tender, then pan-fried in unsalted butter and olive oil to achieve a golden, crispy exterior. Ideal for those seeking a comforting yet lighter option, this dish pairs wonderfully with roasted vegetables or a fresh side salad. With just a few simple steps and minimal salt, you’ll create a heartwarming, homemade meal that’s perfect for sharing.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 150 grams All-purpose flour
- 50 grams Semolina flour
- 1 large Eggs
- 0.25 teaspoon Nutmeg, freshly grated
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
Instructions
Peel the potatoes and cut them into even pieces. Place them in a pot of cold water and bring to a boil. Cook until tender, about 20 minutes.
Drain the potatoes and let them steam-dry for a few minutes, then pass them through a potato ricer or mash them until smooth.
In a large bowl, combine the mashed potatoes, all-purpose flour, semolina flour, egg, nutmeg, and black pepper. Mix until the dough comes together. It should be slightly sticky but manageable; add a bit more flour if necessary.
Transfer the dough to a lightly floured surface. Divide it into four equal parts. Roll each part into a long rope about 1/2-inch thick.
Cut the ropes into 1-inch pieces. Using your hands, roll each piece into an oval shape at the ends, giving it the characteristic Schupfnudel look.
Boil a large pot of water. Reduce the heat to a gentle simmer and cook the schupfnudeln in batches until they float to the surface, about 1-2 minutes. Remove with a slotted spoon and let them drain on a paper towel.
In a large pan, heat the unsalted butter and olive oil over medium-high heat. Add the schupfnudeln in batches and cook until they are golden brown on all sides, about 5 minutes.
Sprinkle the cooked schupfnudeln with fresh parsley before serving.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 133 mg | 6% | |
| Total Carbohydrate | 258.2 g | 94% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 6.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 162 mg | 12% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3090 mg | 66% | |
*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.
