Description
Dieses Schupfnudel Rezept wird aus Kartoffelteig hergestellt. Je nach Belieben können die Nudeln pikant oder süß weiter verarbeitet werden. Schnelle und Einfache Schupfnudeln Rezepte.
Ingredients
Scale
- 50 g Butter
- 1 Stk Dotter (egg yolk)
- 0.5 kg mehlig kochende Kartoffeln (starchy potatoes)
- 100 g glattes Mehl (all-purpose flour)
- 1 EL Mehl (zum Ausrollen) (1 tbsp flour for rolling)
- 1 Prise Salz (pinch of salt)
- 50 g Weizengrieß (semolina)
Instructions
- Begin by thoroughly washing the starchy potatoes to remove any dirt. Place the potatoes in a large pot, cover them with cold water, add a pinch of salt, and bring to a boil. Cook the potatoes until they are tender when pierced with a knife, which should take about 20 to 25 minutes depending on their size.
- Once the potatoes are cooked, drain them and let them cool slightly until they are comfortable to handle. While still warm, peel the potatoes and immediately press them through a potato ricer or mash them very finely in a large mixing bowl to avoid lumps.
- To the warm, riced potatoes, add the softened butter, the egg yolk, the all-purpose flour, the semolina, and a pinch of salt. Using your hands, gently knead all the ingredients together until a smooth, non-sticky dough forms. Be careful not to overwork the dough, as this may make the Schupfnudeln tough.
- Lightly dust your work surface with the extra flour for rolling. Divide the dough into several portions and roll each portion into long ropes about the thickness of your thumb (approximately 2 cm in diameter).
- Using a sharp knife, cut the dough ropes into pieces about 2 cm long. Take each piece and roll it between your palms to form elongated, finger-shaped dumplings with tapered ends. Repeat with all the dough pieces until all Schupfnudeln are shaped.
- Fill a large pot with water and add a generous pinch of salt. Bring the water to a gentle boil. Carefully lower the Schupfnudeln into the simmering water in batches to avoid overcrowding. Gently stir once to prevent sticking.
- Let the Schupfnudeln cook at a gentle simmer (not a rolling boil) until they float to the surface. This usually takes about 5 minutes. Once they rise to the top, allow them to cook for an additional 1–2 minutes to ensure they are cooked through.
- Using a slotted spoon, carefully lift the cooked Schupfnudeln out of the water and place them on a clean kitchen towel or paper towels to drain and dry slightly.
- At this point, the Schupfnudeln are ready to be enjoyed as they are or further prepared. You can sauté them in a pan with a bit of butter until golden brown for a savory version, or toss them with sugar and cinnamon for a sweet treat, depending on your preference.
Notes
Schupfnudeln can be served as a main dish or as a side. For a savory meal, try frying them in butter and serving with sauerkraut or a creamy mushroom sauce. For a sweet version, toss them in browned butter, sugar, and cinnamon. The dough should be handled gently and not overworked to ensure the dumplings stay light and tender.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 450-600
- Sugar: 4-8g
- Sodium: 600-900mg
- Fat: 15-25g
- Saturated Fat: 6-11g
- Carbohydrates: 70-90g
- Fiber: 3-6g
- Protein: 15-25g
- Cholesterol: 30-80mg