Schupfnudeln: Potato dumplings, pan-fried.
Schupfnudeln, known as German potato noodles, are a traditional dish featuring elongated, finger-shaped dumplings. They are typically made with a dough consisting of mashed potatoes, flour, eggs, and seasoning. Once formed, these dumplings are boiled and then pan-fried until they boast a golden-brown exterior, offering a delightful contrast to the soft, pillowy interior. Schupfnudeln can be served as both a savory side dish accompanying meats and vegetables, or as a sweet dish tossed with sugar, cinnamon, and apple sauce. This versatile recipe is a staple in Swabian and Bavarian cuisine and is celebrated for its comforting texture and the ability to adapt to various flavor profiles.
Introduction:
Today, we're diving into a delightful recipe from Swabia, a region in Baden-Württemberg, Germany known for its hearty and comforting cuisine. These Schupfnudeln, or Swabian Potato Noodles, are a traditional dish made from potatoes and shaped into finger-sized dumplings. Often served as a side with meat and sauerkraut, Schupfnudeln can also be enjoyed on their own, pan-fried to a golden crisp. The process may involve a few steps, but the end result is absolutely delicious and well worth the effort.
Ingredients:
- 600 grams potatoes (Golden potatoes recommended)
- 200 grams all-purpose flour (plus more for surface dusting)
- 2 large eggs
- Salt (to taste)
- A pinch of nutmeg (use sparingly as it can be potent)
- Freshly ground black pepper (to taste)
- Butter (for pan-frying)
- Optional: Herbs for garnish (e.g., parsley)
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Equipment: Potato masher, mixing bowl, dough mixer, large pot, slotted spoon, frying pan
Instructions:
1. Cook and mash the potatoes using a potato masher. Allow them to cool before using.
2. In a mixing bowl or dough mixer, combine the cooled mashed potatoes with 200 grams of flour, two eggs, a pinch of nutmeg, and salt and pepper to taste.
3. Mix the dough well until it is homogeneous. If the dough is too sticky, gradually add more flour until the dough becomes workable.
4. Dust a flat surface with flour. Take a portion of the dough, knead it slightly, and roll it into a long, cylindrical shape.
5. Cut the rolled dough into one-inch wide pieces, and roll each piece such that the ends are thinner than the middle, resembling a small, elongated dumpling.
6. Bring a large pot of salted water to a boil. Add the shaped dumplings in batches, reducing the heat to avoid overcrowding.
7. Once the Schupfnudeln float to the surface, they're ready to be removed. Use a slotted spoon to transfer them to a plate to drain.
8. Optional: If desired, you can freeze some of the boiled Schupfnudeln for future use.
9. For immediate serving, heat some butter in a frying pan. Fry the Schupfnudeln until they're golden brown and crispy on the outside.
10. Serve hot, optionally garnished with fresh herbs as a standalone dish or alongside roast meat and gravy.
Cooking Tips:
- Be patient when boiling and frying the Schupfnudeln; they need to cook through and achieve the right texture.
- Freezing is a great time-saver; simply thaw and fry the Schupfnudeln when you're ready to serve them.
Servings: Approximately 4 servings
This recipe is attributed to My German Recipes and their YouTube channel. You can watch the full video and learn more at https://www.youtube.com/@MyGermanRecipes.
#german #potato #comfortfood #traditional
YouTube channel - My German Recipes: https://www.youtube.com/@MyGermanRecipes
Schupfnudeln: Potato dumplings, pan-fried.
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