Vegan Schupfnudel

Delight in the comforting flavors of Vegan Schupfnudel, a plant-based twist on the classic German potato dumplings. Made with tender mashed potatoes, a touch of nutmeg, and cornstarch for a perfectly smooth dough, these pillowy dumplings are gently boiled and then pan-fried to golden, crispy perfection. This recipe is fully dairy-free, using vegan butter and olive oil for a rich, satisfying finish. Quick and simple to prepare in just under an hour, Vegan Schupfnudel makes a versatile dish that pairs beautifully with tangy vegan sauerkraut or sautéed vegetables. Perfect for hearty dinners or special occasions, this authentic take on a traditional favorite is sure to please.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g Potatoes
• 150 g All-purpose flour
• 2 tbsp Cornstarch
• 1 tsp Salt
• 0.25 tsp Nutmeg
• 0.25 tsp Black pepper
• 2 tbsp Olive oil
• 1 tbsp Vegan butter

Directions

Step 1

Peel and cut the potatoes into quarters. Place them in a pot of salted water and bring to a boil. Cook until tender, about 15 minutes.

Step 2

Drain the potatoes and let them cool slightly. Using a potato ricer or masher, mash the potatoes until smooth and let them cool completely.

Step 3

Once cooled, transfer the mashed potatoes to a large mixing bowl. Add flour, cornstarch, salt, nutmeg, and black pepper. Mix until a smooth dough forms. If the dough is too sticky, add a bit more flour.

Step 4

Lightly dust your work surface with flour. Divide the dough into small portions and roll each piece into a rope, about 1 cm in diameter. Cut the ropes into 4-5 cm pieces, then roll each piece between your hands to form elongated, tapering shapes.

Step 5

Bring a large pot of salted water to a gentle boil. Add the Schupfnudel in batches and simmer until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and transfer to a plate lined with a kitchen towel to drain.

Step 6

In a large skillet, heat the olive oil and vegan butter over medium-high heat. Add the boiled Schupfnudel to the skillet and sauté until golden and crispy, about 5-8 minutes, stirring occasionally.

Step 7

Serve the vegan Schupfnudel warm, possibly with a side of vegan sauerkraut or sautéed vegetables.

Nutrition Facts

Serving size	(715.1g)

Amount per serving	% Daily Value*
Calories	1430.3

Total Fat 41.3g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2504.7mg	0%
Total Carbohydrate 235.5g	0%
Dietary Fiber 15.5g	0%
Total Sugars 6.2g
Protein 28.1g	0%

Vitamin D 0IU	0%
Calcium 99.5mg	0%
Iron 12.8mg	0%
Potassium 2845.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 7.9%

Carbs: 66.1%