These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before so the dumplings are easier to shape. Serve as a side as you would any other potato.
Preparation Details
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6
Ingredients
- 2 large starchy potatoes, such as russet or Yukon Gold
- 1 ¾ cups flour, or as needed
- 2 large eggs
- salt and freshly ground black pepper to taste
- 1 pinch ground nutmeg
- 2 tablespoons butter
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 and peel potatoes.
- Place potatoes into a large bowl and mash with a potato masher. Add flour and eggs; 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 dough sticks to your hands, rinse them under cold water.
- Bring water to a boil in a large pot over high heat, then reduce to just a simmer. Working in batches, cook dumplings in just simmering water until they float on top. Use a slotted spoon to transfer dumplings to a large bowl of cold water. Remove with a slotted spoon to a colander; drain well.
- Heat butter in a large skillet over medium heat. Sauté Schupfnudeln in hot butter until golden brown and crisp on all sides, 5 to 10 minutes. Drain on a paper towel-lined plate.
