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Description

These potato dough poppy seed noodles are a hearty main course, prepared vegetarian style. The potatoes are steamed and processed with whole wheat flour, egg, and spices to form a dough. After cooking, the Schupfnudeln (potato dumplings) are fried in butter and sprinkled with poppy seeds and sugar. Ideal for a satisfying lunch or dinner.

Ingredients (10 ingredients)

Preparation (6 steps)

Prepare the potatoes

Steam 1 kg of floury potatoes fresh or use from the day before. Raw potatoes can also be freshly steamed and pressed through a potato ricer while still hot, or cooked potatoes from the day before can be grated very finely.

Prepare the potato dough

Thermomix® Setting

2 min/Kneading speed

Put steamed or grated potatoes, 400 g whole wheat flour, 1 egg, vanilla, cinnamon, lemon zest, 1 pinch of salt and 15 g sugar in the mixing bowl and knead with the Patix dough knife for 2 min./knead setting to form a smooth dough. Kneading for too long will make the dough tough!

2 min

Let the dough rest

Let the dough rest for 10 minutes at room temperature without covering.

Prepare the salted water

Prepare a large pot of salted water. Add 1 level tsp of salt to 1 liter of water. The water should simmer gently.

Shape and cook Schupfnudeln

Shape the dough into Schupfnudeln and let them simmer in the salted water for about 3 minutes (see “The Little Dumpling ABCs” page 181 ff.).

3 min

Fry Schupfnudeln

Remove the Schupfnudeln with a slotted spoon, place in a sieve and let drain briefly. Melt 40 g of butter in a pan, toss the Schupfnudeln in it. Sprinkle with 100 g poppy seeds and approx. 15 g sugar and serve immediately. See photo on p. 193