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Schupfnudeln (Potato Dumplings)

Schupfnudeln, aren’t really noodles as the name suggests but handmade potato dumplings shaped like fingers. Similar to Italian gnocchi, they are a classic German comfort food that is common especially in southwestern parts of the country. Often served with applesauce, schupfnudeln make a delicious complement to any kind of meat or cabbage dishes.

Recipe Servings: 4

Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

  • 1 lb (500 g) russet potatoes, peeled, cubed, and boiled
  • 2 eggs
  • 3 Tbsp (23 g) all-purpose flour
  • 3 Tbsp (23 g) cornstarch
  • ¼ tsp (1.5 ml) nutmeg
  • 2½ tsp (12.5 g) sea salt, divided
  • ½ tsp (2.5 ml) ground black pepper
  • 8 cups (2 l) water
  • 2 Tbsp (30 g) butter

Directions

  1. Mash potatoes.
  2. Add eggs, flour, cornstarch, nutmeg, ½ teaspoon salt, and black pepper.
  3. Mix well.
  4. Shape mixture into 24 finger-like pieces, fuller in the middle with tapered ends.
  5. Pour water and remaining 2 teaspoons of salt into a large pot and bring to a rolling boil.
  6. Drop in dumplings and boil until they float, about 5 minutes.
  7. Remove floating dumplings using a slotted spoon.
  8. Melt butter in a skillet set over medium heat until bubbly and brown.
  9. Add dumplings and stir-fry until golden-brown.
  10. Serve hot.