in Germany

Schupfnudeln

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Ingredients for 4 servings:

  • 500 g potatoes, floury, cooked
  • 2 eggs
  • 1 pinch of salt
  • 1 pinch of nutmeg
  • 150 g flour, approx.
  • possibly fat, for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Swabian specialty

Press the potatoes through a ricer. Knead with flour, salt, nutmeg, and eggs to form a firm dough. Form into finger-length rolls. Add to 2 liters of boiling salted water. Let stand for about 5 minutes, until the dumplings float to the top. Remove and drain. The plain dumplings are eaten with sauerkraut or roast. Baked dumplings are fried in hot fat and served with green salad, preserved fruit, or apple compote.

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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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