Another month has arrived and with it another visit to the Secret Recipe Club. Each month I look forward to finding out what new blog I’ve been assigned, and start dreaming (and drooling!) about the new recipes to discover. This month I was assigned Recipe Taster: Savor the Unexpected and savor I did! Every link gave me inspiration and it took me more than the normal time to finally figure out what recipe of the six I originally had narrowed down to would be THE ONE. After much debating I decided to take a trip back to my roots and cook up some traditional German food. Growing up it was a treat when German Potato Salad and wursts appeared on the table, especially when a bottle of Kurry Ketchup was to be found. While I no longer indulge in the various wursts, I am still a potato nut and with that couldn’t pass up the opportunity to try a new-to-me German Potato Recipe calledSchupfnudeln. Needless to say there were a HUGE hit! I served them up with some Tofurkey sausages and only wish I had been able to find some Kurry Ketchup to complete the meal. The only change I made was switching out the nutmeg for oregano, otherwise I kept things as written in the original recipe.
1.2kg floury potato
1 tsp oregano
Butter and/or oil for frying them
- Wash and peel the potato, cut them in chunks and cook them in boiling salted water until soft.
- Right before the potatoes are done preheat oven to 315F and then dry the potatoes in it for 2-3 minutes. Using a potato ricer, process the peeled potatoes into a bowl; it they should still produce steam, let them cool down some more time once you have pressed them all.
- Once properly cooled down break the eggs over the potatoes, add the seasonings leaving, for the moment, the flour out.
- Using your hands or a sturdy spatula, start mixing the potato dough gradually adding the flour. Let the dough rest, covered, for at least 15 minutes in a cool location.
- Put a big pot of water on the fire and wait for it to boil before starting the shaping process. When ready to shape your Schupfnudeln proceed as follows:
- Flour a cutting board as well as you hand, spoon 1-2 tbsp of the dough over the board, flour its top and shape it in a log about 5in wide and 1in thick. Using a knife cut the log into strips wide roughly 1in long. Flour you hands and transfer one strip of dough in your palm, add extra flour if needed. Let the dough roll up and down your arched palm so to give it a crescent shape.
- Meanwhile bring a large pot of water to a boil and slowly add the Schupfnudeln, I used a slotted spoon to slowly drop them in.
- Let the Schupfnudeln cook for 2 minutes or so from when they come to the surface to ensure that they are cooked through. Naturally the thicker your dumplings the longer they will need to cook; you can always check for their doneness by taking them out using a slotted spoon and poking them with your finger, they should feel springy and not too soft.
- When cooked, transfer them to some paper towels and allow them to cool down before frying them.
- Heat a large deep pan with butter and/or oil. Fry the Schupfnudeln a few at a time, making sure to not crowd the pan and adding extra butter/oil between batches
by AmandaE at dancingveggies.com
I served mine with some apple sauce and sour cream to top, and the extras become a quick and easy breakfast the next morning.