Dairy-Free Schupfnudel
Discover the comforting charm of Dairy-Free Schupfnudel, a classic German potato dumpling dish perfect for those seeking a lactose-free indulgence. Made with simple ingredients like russet potatoes, all-purpose flour, and a touch of ground nutmeg, these pillowy, hand-rolled dumplings are boiled to perfection and then pan-fried in olive oil until golden and crisp on the outside. This recipe seamlessly balances the soft, tender interior with a satisfying crunch, all while remaining free of dairy—a welcome twist for anyone with dietary restrictions. Ready in just an hour, this versatile dish can shine as a hearty side or a stand-alone main course, especially when garnished with a sprinkle of fresh parsley for an extra burst of flavor. Whether you're exploring traditional German cuisine or simply craving something cozy and unique, these dairy-free schupfnudel are sure to delight your taste buds.
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Ingredients
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Ground nutmeg
- 2 large Eggs
- 3 tablespoons Olive oil
- 2 tablespoons Parsley, chopped (optional)
Directions
Step 1
Peel and quarter the potatoes. Place them in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain, and allow the potatoes to cool and dry out for a few minutes.
Step 2
Pass the drained potatoes through a potato ricer or mash them until smooth, ensuring there are no lumps. Let the mashed potatoes cool completely.
Step 3
In a mixing bowl, combine the cooled mashed potatoes, flour, salt, nutmeg, and eggs. Mix well to form a smooth, non-sticky dough. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Step 4
Divide the dough into 4 equal parts. Roll each part into a long cylinder about 2 cm in diameter on a lightly floured surface. Use a sharp knife to cut the roll into 4-5 cm pieces.
Step 5
Using your hands, roll each piece into a tapered dumpling shape, thicker in the middle and thinner at the ends (like small cigars).
Step 6
Bring a large pot of salted water to a gentle boil. Cook the schupfnudel in batches to avoid overcrowding, boiling them until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain well.
Step 7
In a large skillet, heat olive oil over medium heat. Add the cooked schupfnudel in a single layer and fry until golden brown and crispy on the outside, about 5-7 minutes, turning occasionally to brown all sides evenly.
Step 8
Transfer the schupfnudel to a serving dish. Sprinkle with chopped parsley, if using, and serve hot as a side dish or main course.
Nutrition Facts
| Serving size | (807.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1568.9 |
| Total Fat 53.9g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 372mg | 0% |
| Sodium 2580.0mg | 0% |
| Total Carbohydrate 226.6g | 0% |
| Dietary Fiber 13.5g | 0% |
| Total Sugars 6.7g | |
| Protein 42.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 173.6mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 3177.3mg | 0% |
Source of Calories