Vegan Schupfnudel
Discover the comforting flavors of traditional German cuisine with a plant-based twist in this Vegan Schupfnudel recipe. These handmade potato dumplings are tender on the inside, golden and crispy on the outside, creating the perfect bite of indulgence. Made with simple ingredients like potatoes, flour, and a touch of nutmeg, this vegan version retains all the charm of the classic dish while remaining dairy-free. Follow easy steps to shape, boil, and pan-fry these dumplings to perfection, making them ideal for serving alongside tangy vegan sauerkraut or sautéed vegetables. Ready in under an hour, this recipe is a must-try for lovers of hearty and wholesome comfort food, perfect for weeknight dinners or cozy weekend meals.
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Recipe Information
Ingredients
- 500 g Potatoes
- 150 g All-purpose flour
- 2 tbsp Cornstarch
- 1 tsp Salt
- 0.25 tsp Nutmeg
- 0.25 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp Vegan butter
Instructions
Peel and cut the potatoes into quarters. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes.
Drain the potatoes and let them cool slightly. Using a potato ricer or masher, mash the potatoes until smooth and let them cool completely.
Once cooled, transfer the mashed potatoes to a large mixing bowl. Add flour, cornstarch, salt, nutmeg, and black pepper. Mix until a smooth dough forms. If the dough is too sticky, add a bit more flour.
Lightly dust your work surface with flour. Divide the dough into small portions and roll each piece into a rope, about 1 cm in diameter. Cut the ropes into 4-5 cm pieces, then roll each piece between your hands to form elongated, tapering shapes.
Bring a large pot of salted water to a gentle boil. Add the Schupfnudel in batches and simmer until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a plate lined with a kitchen towel to drain.
In a large skillet, heat the olive oil and vegan butter over medium-high heat. Add the boiled Schupfnudel to the skillet and sauté until golden and crispy, about 5-8 minutes, stirring occasionally.
Serve the vegan Schupfnudel warm, possibly with a side of vegan sauerkraut or sautéed vegetables.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2505 mg | 109% | |
| Total Carbohydrate | 235.5 g | 86% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 6.2 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2846 mg | 61% | |
*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.
