SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS)
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.
Provided by nch
Categories World Cuisine Recipes European German
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 286.1 calories, Carbohydrate 49.5 g, Cholesterol 72.2 mg, Fat 6 g, Fiber 3.7 g, Protein 8.4 g, SaturatedFat 3.1 g, Sodium 58.7 mg, Sugar 1.2 g
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Jaylan Monroe
[email protected]I made these dumplings for a potluck and they were a huge hit! Everyone raved about them. I will definitely be making them again.
denise schneider Liebhard
[email protected]These dumplings were a bit bland for my taste. I think I would add more spices next time. Other than that, they were very good.
Ovi Islam
[email protected]I've made these dumplings several times now and they're always a hit. My family loves them. They're the perfect comfort food for a cold winter day.
angel kitten
[email protected]I love these dumplings! They're so easy to make and they always turn out perfectly. I like to serve them with a side of sauerkraut and applesauce.
Erickson Babel
[email protected]These dumplings were a bit too greasy for my taste. I think I would drain them on paper towels next time before serving.
Kenny Walker
[email protected]I didn't have any bacon on hand, so I used sausage instead. It turned out really well. I think the sausage added a nice smoky flavor to the dumplings.
Fabienne Hegedus
[email protected]These dumplings were a bit too salty for my taste. I think I would use less salt next time. Other than that, they were very good.
Jerom Hettige
[email protected]I made these dumplings for a party and they were a huge hit! Everyone loved them. I especially liked the fact that they can be made ahead of time and reheated just before serving.
Kgauhelo Nyamatane
[email protected]I was pleasantly surprised by how easy these dumplings were to make. I was expecting them to be a lot more time-consuming, but they came together really quickly. The end result was well worth the effort.
Maria Garay
[email protected]These potato dumplings were absolutely delicious! They were crispy on the outside and fluffy on the inside. I loved the flavor of the caramelized onions and the bacon. I will definitely be making these again.