About this recipe: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.
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Method Prep:20min › Cook:15min › Ready in:35min
Peel the cooked potatoes and pass them through a potato ricer or mash with a potato masher. Mix them with the eggs and the flour. Season with salt, pepper and nutmeg.
Using your hands, shape 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 and reduce the heat. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Take them out of the water and drop in a bowl with cold water. Remove them with a slotted spoon, put them in a colander and drain well.
Heat the butter and sauté the dumplings until golden brown and crisp from all sides. Drain on paper towel and keep warm until all fingers are done.
For more information:
My German regional cookbook, Spoonfuls of Germany, has many more German recipes and stories about German cuisine. Visit my blog for more information.