German Fried Potato Dumplings

German Side Potatoes
German Fried Potato Dumplings

Ingredients

  • • 2 large starchy potatoes, such as russet or Yukon Gold
  • •
  • • 2 large eggs
  • •
  • • 1 ¾ cups flour, or as needed
  • •
  • • salt and freshly ground black pepper to taste
  • •
  • • 1 pinch ground nutmeg
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  • • 2 tablespoons butter

Directions

  1. 1

    Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain.

  2. 2

    Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg.

  3. 3

    Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water.

  4. 4

    Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well.

  5. 5

    Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.