SCHUPFNUDELN (GERMAN FRIED POTATO DUMPLINGS) - ALLRECIPES
These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.
Provided by nch
Categories German Recipes
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 6
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 286.1 calories, CarbohydrateContent 49.5 g, CholesterolContent 72.2 mg, FatContent 6 g, FiberContent 3.7 g, ProteinContent 8.4 g, SaturatedFatContent 3.1 g, SodiumContent 58.7 mg, SugarContent 1.2 g
PAN-FRIED CHICKEN AND CABBAGE DUMPLINGS RECIPE RECIPE ...
These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City.
Provided by Wilson Tang
Yield Makes 20 dumplings and 2 cups sauce
Number Of Ingredients 16
Steps:
- In a large bowl, mix together the chicken, cabbage, ginger, and scallions until the mixture resembles a fine paste. Add the salt, sugar, chicken powder, white pepper, cornstarch, and toasted sesame oil and continue to stir for 3 to 5 minutes, until well incorporated.
- Dampen a towel under which to keep the rest of the dumpling wrappers while you work.
- Prepare a parchment-lined baking sheet on which to store the already prepared dumplings.
- Place 1½ teaspoons of filling in the center of each dumpling wrapper. Fold the dumpling into a half-moon shape. Hold the dumpling, seam-side up, between your thumb and index finger. Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat. Repeat around the edge of the dumpling until you have between 6 and 8 pleats.
- DO AHEAD: After shaping, dumplings can be kept in the refrigerator for up to four days or frozen for up to three months.
- Set up a steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball– sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil. Working in batches, add the dumplings, making sure to leave 1½ inches of space between each (they expand as they cook), and steam for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. If you need more water— water tends to evaporate—add boiling, not cold, water so as not to stop the steaming.
- Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side.
- Place all ingredients in a small bowl. Whisk together until well mixed and the sugar dissolved.
- DO AHEAD: Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days.
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