Low Sodium Schupfnudel
Discover the magic of German comfort food with our Low Sodium Schupfnudel recipe—a lighter take on the traditional potato dumplings! Crafted with fluffy mashed potatoes, a touch of semolina flour for texture, and seasoned with aromatic nutmeg and black pepper, this dish delivers all the flavor without the excess sodium. These pillowy dumplings are simmered until tender, then pan-fried to golden perfection in a mix of unsalted butter and olive oil, creating a stunning crispy exterior. Topped with fresh parsley for a burst of brightness, this recipe is perfect as a side dish or a standalone vegetarian delight. With just a handful of simple ingredients and easy-to-follow steps, this low sodium version of Schupfnudel is a wholesome and flavorful choice for any occasion.
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Ingredients
- 500 grams Potatoes
- 150 grams All-purpose flour
- 50 grams Semolina flour
- 1 large Eggs
- 0.25 teaspoon Nutmeg, freshly grated
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
Directions
Step 1
Peel the potatoes and cut them into even pieces. Place them in a pot of cold water and bring to a boil. Cook until tender, about 20 minutes.
Step 2
Drain the potatoes and let them steam-dry for a few minutes, then pass them through a potato ricer or mash them until smooth.
Step 3
In a large bowl, combine the mashed potatoes, all-purpose flour, semolina flour, egg, nutmeg, and black pepper. Mix until the dough comes together. It should be slightly sticky but manageable; add a bit more flour if necessary.
Step 4
Transfer the dough to a lightly floured surface. Divide it into four equal parts. Roll each part into a long rope about 1/2-inch thick.
Step 5
Cut the ropes into 1-inch pieces. Using your hands, roll each piece into an oval shape at the ends, giving it the characteristic Schupfnudel look.
Step 6
Boil a large pot of water. Reduce the heat to a gentle simmer and cook the schupfnudeln in batches until they float to the surface, about 1-2 minutes. Remove with a slotted spoon and let them drain on a paper towel.
Step 7
In a large pan, heat the unsalted butter and olive oil over medium-high heat. Add the schupfnudeln in batches and cook until they are golden brown on all sides, about 5 minutes.
Step 8
Sprinkle the cooked schupfnudeln with fresh parsley before serving.
Nutrition Facts
| Serving size | (801.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1602.7 |
| Total Fat 45.8g | 0% |
| Saturated Fat 18.4g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 248mg | 0% |
| Sodium 132.6mg | 0% |
| Total Carbohydrate 258.2g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 6.7g | |
| Protein 41.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 161.7mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 3090.4mg | 0% |
Source of Calories