Name: Schupfnudeln (German Fried Potato Dumplings)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Starchy potatoes, such as russet or Yukon Gold - 2 large; Eggs - 2 large; Flour, or as needed - 1 ¾ cups; Salt and freshly ground black pepper to taste - 1 ¾ cups; Ground nutmeg - 1 pinch; Butter - 2 tablespoons

Ingredients for - Schupfnudeln (German Fried Potato Dumplings)

1. Starchy potatoes, such as russet or Yukon Gold 2 large

2. Eggs 2 large

3. Flour, or as needed 1 ¾ cups

4. Salt and freshly ground black pepper to taste 1 ¾ cups

5. Ground nutmeg 1 pinch

6. Butter 2 tablespoons

How to cook deliciously - Schupfnudeln (German Fried Potato Dumplings)

1 . Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.

2 . Stage

Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.

3 . Stage

Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.

4 . Stage

Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.

5 . Stage

Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.