Authentic German Schupfnudeln Recipe (Fried Potato Dumplings)

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

1. Place potatoes in a large pot, cover with salted water, and bring to a boil. Reduce heat and simmer until tender, about 20-25 minutes. Drain and peel the potatoes while still warm.
2. In a large bowl, mash the cooked potatoes. Add flour and eggs, mixing until well combined. Season generously with salt, pepper, and a pinch of nutmeg for flavor.
3. Shape the potato dough into oblong dumplings with pointed ends using your hands. If the dough is too sticky, rinse your hands with cold water to prevent sticking.
4. Bring water to a boil in a large pot over high heat, then reduce to a gentle simmer. Cook the dumplings in batches, simmering until they float to the surface. Transfer them to a bowl of cold water using a slotted spoon. Then, remove them to a colander and drain thoroughly.
5. Melt butter in a large skillet over medium heat. Sauté the Schupfnudeln in the hot butter until they turn golden brown and crispy on all sides, approximately 5-10 minutes. Place them on a paper towel-lined plate to drain excess butter.

Nutrition

• Calories: 286 kcal
• Fat Content: 6 g
• Fiber Content: 4 g
• Sugar Content: 1 g
• Sodium Content: 59 mg
• Protein Content: 8 g
• Cholesterol Content: 72 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g