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Schupfnudeln (German Fried Potato Dumplings)
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Prep Time:
20 minutes
20 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
65 minutes
65 minutes
German potato dumplings fried to perfection with eggs, flour, butter, and a hint of nutmeg. Ideal as a savory side or snack.
Ingredients:
- 2 large starchy potatoes, such as russet or Yukon Gold
- 1.75 cups flour, or as needed
- 2 large eggs
- salt and freshly ground black pepper to taste
- 1 pinch ground nutmeg
- 2 tablespoons butter
Instructions:
- In a large pot, cover potatoes with salted water and bring to a boil. Simmer until tender, about 20-25 minutes. Drain and peel the potatoes.
- In a large bowl, mash potatoes using a potato masher. Combine with flour and eggs until fully mixed. Season with salt, pepper, and nutmeg to taste.
- Shape the potato dough into oblong dumplings with two pointy ends using your hands. If the dough sticks, simply rinse your hands under cold water.
- Bring a large pot of water to a boil and then reduce heat to a simmer. Cook dumplings in batches in the simmering water until they float to the top. Transfer the cooked dumplings to a bowl of cold water using a slotted spoon, and then drain them in a colander.
- In a large skillet over medium heat, melt butter until sizzling. Sauté Schupfnudeln until they turn crispy and golden on all sides, about 5 to 10 minutes. Place them on a paper towel-lined plate to drain.