Schupfnudel
Indulge in the rustic charm of Schupfnudel, a traditional German potato dumpling dish that's hearty, satisfying, and incredibly versatile. Made from a simple dough of boiled potatoes, flour, and a touch of nutmeg, these hand-rolled dumplings boast a tender yet slightly chewy texture. After a quick boil, they're pan-fried in butter to achieve a beautifully golden and crispy exterior. Perfectly seasoned with black pepper and optionally garnished with fresh parsley, Schupfnudel pairs wonderfully with hearty main courses or can stand alone as a comforting snack. With easy-to-follow directions and ready in about an hour, this soul-warming classic is a must-try for fans of authentic German cuisine! Ideal keywords: German recipe, Schupfnudel, potato dumplings, pan-fried, traditional German side dish, homemade dumplings.
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Recipe Information
Ingredients
- 800 grams Potatoes
- 150 grams All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 50 grams Butter
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Optional: Fresh parsley
Instructions
Begin by boiling the potatoes in a large pot of salted water until they are tender and easily pierced with a fork, about 20-25 minutes, depending on their size.
Once the potatoes are cooked through, drain them thoroughly and then let them sit until they are cool enough to handle.
Peel the potatoes and pass them through a potato ricer into a large mixing bowl. This will ensure a smooth dough. If you do not have a ricer, mash them well using a potato masher but ensure there are no lumps.
Add the flour, egg, salt, and nutmeg to the potatoes. Mix the ingredients together using your hands until a smooth dough forms. Be careful not to overwork the dough.
Divide the dough into small portions and roll each portion into a log shape on a lightly floured surface. Each log should be about 1/2 inch in diameter.
Cut each log into smaller pieces, about 2 to 3 inches in length, then gently roll each piece between your hands to create a spindle shape with tapered ends.
Bring another pot of salted water to a boil. Carefully drop the schupfnudel into the water in batches. Cook them until they float to the surface, about 2 to 3 minutes. Once they float, let them cook for an additional minute.
Remove them from the pot using a slotted spoon and transfer them to a plate lined with paper towels to drain off any excess water.
In a large frying pan, heat the butter over medium-high heat. Add the schupfnudel in a single layer and fry until they are golden brown on all sides, turning occasionally, about 5-7 minutes.
Season the schupfnudel with freshly ground black pepper, and if desired, garnish with chopped fresh parsley before serving. Enjoy them immediately as a savory side dish or a hearty snack.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 285.7 g | 104% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 10.3 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 201 mg | 15% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4609 mg | 98% | |
*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.
