Schupfnudeln (Potato Dumplings)

🛒 Ingredients

• Cooked Potatoes 200 g · 160 kcal
• All-purpose Wheat Flour 30 g · 109 kcal
• Egg 15 g · 23 kcal
• Unsalted Butter 15 g · 108 kcal

👨‍🍳 Instructions

1. Boil potatoes in their skins until very tender, then peel and mash them thoroughly while still hot until smooth, ensuring no lumps remain.
2. Combine the mashed potatoes with flour, egg, a pinch of nutmeg, and salt to taste, mixing until a smooth, slightly firm dough forms.
3. Roll small portions of the dough into ropes, then cut them into 2-3 cm pieces and shape each piece into a small, pointed dumpling (Schupfnudeln).
4. Bring a large pot of salted water to a gentle boil, then add the Schupfnudeln in batches and cook until they float to the surface (about 2-3 minutes).
5. Remove the cooked Schupfnudeln with a slotted spoon and drain well. In a large pan, melt butter over medium heat and pan-fry the Schupfnudeln until golden brown and slightly crispy on all sides.