Description
These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.
Ingredients
- 2 large starchy potatoes, such as russet or Yukon Gold
- 2 large eggs
- 1 ¾ cups flour, or as needed
- salt and freshly ground black pepper to taste
- 1 pinch ground nutmeg
- 2 tablespoons butter
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender
- 20 to 25 minutes. Drain.
- Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt
- pepper
- and nutmeg.
- Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands
- rinse them under cold water.
- Bring water to the boil in a large pot over high heat
- then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon
- put them in a colander
- and drain well.
- Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides
- 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6