in Germany

Upper Lusatian Stupperle

updated

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Ingredients for 4 servings:

  • 1 ½ kg potatoes, preferably floury
  • 100 g cornstarch
  • 50 g semolina
  • 2 eggs
  • 100 g flour, or more
  • Salt
  • nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Boil the potatoes in salted water until tender. Peel, cool, and mash. Add the flour, cornstarch, semolina, eggs, a pinch of salt, and nutmeg to the potatoes and mix well. If the mash isn’t yet pliable, add a little more flour until the dough forms into a 6cm thick roll. Cut the roll into slices about 4cm thick. Lightly press these onto the work surface, dust with flour, and cook in boiling salted water for about 10 minutes. Stir the water occasionally to prevent the dough from burning. Serve with goulash or briefly fried bacon and onions with wine sauerkraut.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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