Micky's Schupfnudeln

Ingredients for 4 servings:

• 750 g potatoes, floury
• 200 g flour, approximately
• Salt
• 1 pinch(s) nutmeg, grated
• 1 egg(s), as desired
• Clarified butter for frying
• Flour for the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 45 minutes

It’s best to boil the potatoes the night before, peel them, press them through a ricer or mash them, and let them steam. The next day, knead them into a dough with flour, salt, and nutmeg. Add a little flour at a time, knead briefly, then add more flour, knead briefly, and so on. The dough should no longer be sticky and should be easy to shape. If desired, you can also add an egg. Then form the dough into rolls 3-4 cm in diameter. Cut into 0.5-1 cm thick slices and “roll” them between your palms or on a floured work surface until they are finger-thick. Cook briefly in very hot salted water, just below boiling point, for only 3-4 minutes, until they float to the surface; overcooking will cause them to fall apart. Remove from the water with a slotted spoon and let them dry on a kitchen towel. Then fry in a large pan in clarified butter, not too hot. Make sure the dumplings aren’t touching each other and only turn them over when they’re no longer sticking to the bottom of the pan. Fry until golden brown, turning frequently. For larger batches, push the finished dumplings to the side of the pan before adding a new batch, similar to fried potatoes. Note: You can also fry the dumplings in the pan without pre-cooking them, but you have to do this immediately after kneading them, otherwise they will become sticky. You can eat these dumplings as a savory side dish with sauerkraut, or sprinkled with sugar and cinnamon and served with applesauce or apple or plum compote as a dessert or sweet dish.