Low Sodium Schupfnudeln
Dive into the comforting flavors of Germany with this Low Sodium Schupfnudeln recipe, a healthier twist on the classic potato dumplings. Made from russet potatoes, all-purpose flour, and potato starch, these golden-brown spindles boast a pillowy soft texture and a subtle nutmeg-infused flavor. Perfect for those watching their sodium intake, this recipe swaps heavy seasoning for aromatic black pepper and fresh parsley. The handmade dough comes together easily, creating dumplings that are gently boiled before being pan-fried to crispy perfection. Ideal as a side dish or a light main meal, these Schupfnudeln are wonderfully versatile. Serve them warm and freshly garnished for a heartwarming dish that delivers both simplicity and satisfaction.
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 30 grams Potato starch
- 1 large Egg
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes until tender. Drain and let them cool slightly.
Pass the slightly cooled potatoes through a potato ricer or mash them well until smooth. Avoid leaving any lumps as it can affect the texture of the Schupfnudeln.
In a large mixing bowl, combine the mashed potatoes, all-purpose flour, potato starch, egg, ground nutmeg, and freshly ground black pepper. Mix until the dough holds together. It should be slightly sticky but manageable. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Turn the dough onto a lightly floured surface. Divide it into six equal portions. Roll each portion into a long rope about 1/2-inch thick.
Cut the ropes into 1 to 1 1/2-inch long pieces. Roll each piece into a cylinder with tapered ends, creating a spindle shape typical of Schupfnudeln.
Bring a large pot of unsalted water to a boil. Gently add the Schupfnudeln in batches. Cook them until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and drain well on a kitchen towel.
Heat olive oil in a large non-stick skillet over medium heat. Once hot, add the cooked Schupfnudeln. Fry them in batches for about 4-5 minutes, turning until they are golden brown on all sides.
Once fried, transfer to a serving dish. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 251.2 g | 91% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 6.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 147 mg | 11% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3119 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.
