Schupfnudeln (Potato Dumplings)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Press the boiled potatoes through a potato ricer or mash them very finely until no lumps remain.

   Ongeveer 5 min

   Tip van de kok: Ensure the potatoes are completely dry before mashing for the best texture.

2. 2

   Transfer the mashed potatoes to a large bowl and let them cool slightly.

   Ongeveer 5 min

3. 3

   Add the all-purpose flour, egg yolk, nutmeg, salt, and black pepper to the cooled mashed potatoes.

   Ongeveer 2 min

4. 4

   Gently mix the ingredients with your hands until a soft, pliable dough forms. Avoid overworking the dough, as this can make the schupfnudeln tough.

   Ongeveer 3 min

   Tip van de kok: The dough should just come together and not be too sticky.

5. 5

   Divide the dough into several smaller portions. On a lightly floured surface, roll each portion into a long, thin rope, about 1 cm in diameter.

   Ongeveer 5 min

   Tip van de kok: Keep your hands lightly floured to prevent sticking.

6. 6

   Cut the ropes into 2-3 cm pieces. Take each piece and gently roll it between your palms to create the characteristic tapered, finger-like shape of schupfnudeln.

   Ongeveer 10 min

   Tip van de kok: Practice makes perfect for shaping; don't worry if they're not all identical.

7. 7

   Bring a large pot of salted water to a gentle boil. Carefully drop the shaped schupfnudeln into the boiling water in batches.

   Tip van de kok: Do not overcrowd the pot; cook in batches if necessary.

8. 8

   Cook the schupfnudeln for 3-5 minutes, or until they float to the surface. Once they float, let them cook for another minute.

   Ongeveer 5 min

9. 9

   Remove the cooked schupfnudeln with a slotted spoon and place them on a plate lined with a clean kitchen towel to drain and dry slightly.

   Ongeveer 2 min

10. 10

    In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook until the butter is lightly browned and the sage is crispy.

    Ongeveer 3 min

    Tip van de kok: Watch the butter closely to prevent burning.

11. 11

    Add the drained schupfnudeln to the sage butter in the skillet. Sauté for 5-7 minutes, tossing occasionally, until they are golden brown and slightly crispy on all sides.

    Ongeveer 7 min

    Tip van de kok: Ensure even browning by stirring frequently.

12. 12

    Serve immediately as a side dish.