Low Sodium Schupfnudeln
Indulge in the hearty comfort of *Low Sodium Schupfnudeln*, a classic German potato dumpling dish perfected for those seeking a lower-sodium alternative. This homemade recipe combines fluffy mashed Russet potatoes, nutmeg, and a touch of black pepper to create tender, golden-fried dumplings with a spindle shape that’s as delightful to look at as it is to eat. Gently boiled and then pan-fried in olive oil for a crispy finish, these Schupfnudeln are a versatile side dish or main course. The absence of added salt lets the natural flavors shine, making it a wholesome choice for anyone reducing their sodium intake without compromising taste. Serve them warm with a sprinkle of fresh parsley or pair with your favorite sauces for a comforting, customizable dish that’s sure to impress. Ready in just an hour, this recipe is perfect for busy weeknights or cozy family meals!
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Ingredients
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 30 grams Potato starch
- 1 large Egg
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Freshly ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Directions
Step 1
Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes until tender. Drain and let them cool slightly.
Step 2
Pass the slightly cooled potatoes through a potato ricer or mash them well until smooth. Avoid leaving any lumps as it can affect the texture of the Schupfnudeln.
Step 3
In a large mixing bowl, combine the mashed potatoes, all-purpose flour, potato starch, egg, ground nutmeg, and freshly ground black pepper. Mix until the dough holds together. It should be slightly sticky but manageable. If the dough is too sticky, add a little more flour, one tablespoon at a time.
Step 4
Turn the dough onto a lightly floured surface. Divide it into six equal portions. Roll each portion into a long rope about 1/2-inch thick.
Step 5
Cut the ropes into 1 to 1 1/2-inch long pieces. Roll each piece into a cylinder with tapered ends, creating a spindle shape typical of Schupfnudeln.
Step 6
Bring a large pot of unsalted water to a boil. Gently add the Schupfnudeln in batches. Cook them until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and drain well on a kitchen towel.
Step 7
Heat olive oil in a large non-stick skillet over medium heat. Once hot, add the cooked Schupfnudeln. Fry them in batches for about 4-5 minutes, turning until they are golden brown on all sides.
Step 8
Once fried, transfer to a serving dish. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
| Serving size | (773.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1500.0 |
| Total Fat 37.8g | 0% |
| Saturated Fat 6.7g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 219.5mg | 0% |
| Sodium 202.9mg | 0% |
| Total Carbohydrate 251.2g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 6.4g | |
| Protein 36.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 147.3mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 3119.0mg | 0% |
Source of Calories