Schupfnudeln (fried potato dumplings) are a classic dish in the southern parts of Germany. This is my vegan and gluten-free version of this delicious meal.
The original recipe for Schupfnudeln contains egg. This is easily replaced with psyllium husk fiber to make the dish vegan as well as gluten-free.
The main ingredients are potatoes. These should be cooked and cooled down for at least a few hours if not the day prior. The potatoes are then mashed and mixed to a dough with the other ingredients.
After cooking the Schupfnudeln, they will be fried. That’s why they are also called German Fried Potato Dumplings. So yummy! I love to serve them with a creamy mushroom sauce. You can find the recipe here.
Schupfnudeln – German Fried Dumplings (Vegan, Gluten-free)
- 500 g potatoes (approx. 5 medium sized)
- 100 g rice flour
- 50 g potato starch
- 1 tbsp psylllium husk ground
- ½ tsp salt
- some water if needed
- Cook the potatoes in the jacket until they are soft (approx. 45 minutes – depending on size). Let them cool down a little before peeling them. If you can, let them cool down for several hours or overnight.
- Press the cooked potatoes through a potato press or mash them as fine as possible with a potato masher.
- Add the remaining ingredients and stir until it forms a fluffy dough that is easily shaped. If needed, add water by the tablespoon until the texture is right.
- Form the dumplings into the shape seen on the photos and place them on a surface dusted with flour. In the meantime bring a large pot of water to the boil.
- When the water is boiling, place the dumplings in the pot. Cover the pot with a lid and turn off the heat. The finished Schupfnudeln will swim on the surface.
- Scoop the cooked dumplings out of the water and place them directly in a lightly greased frying pan. Fry them from both sides and serve. Enjoy 🙂