Schupfnudeln with creamed cabbage (German potato dumplings)

Based on 12 ratings

“My grandmother taught me how to make these German potato dumplings. For the the perfect texture, the dough should be neither too sticky nor too firm, so I'll add the flour little by little. Combined with creamy savoy cabbage, this dish is one of my favorite Sunday dinners!”

Difficulty

Easy 👌
90
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
300 g floury potatoes
savoy cabbage
egg yolks
7 tbsp unsalted butter
¼ tsp ground nutmeg
100 g semolina
130 g flour
1 clove garlic
250 ml heavy cream
1 tsp mustard
35 g unsalted butter (cool)
½ tsp ground caraway
½ lemon
salt
pepper
unsalted butter (for frying)
Metric
Imperial

Utensils

  • 2 pots
  • potato ricer
  • bowl (large)
  • 2 knives
  • pot (large)
  • slotted spoon
  • sieve
  • cutting board
  • bowl
  • 2 frying pans

Nutrition per serving

Cal
702
Protein
14 g
Fat
44 g
Carb
61 g
  • Step 1/7

    Add unpeeled potatoes to a pot, cover with water and season with salt. Bring to a simmer and let potatoes cook over medium heat for approx. 20 min., or until fork tender. Drain the potatoes, then return them to the pot, and let the remaining water evaporate. Once dry, peel the still warm potatoes and process them with a potato ricer into a bowl.
    • 300 g floury potatoes
    • salt
    • pot
    • potato ricer
    • bowl (large)

    Add unpeeled potatoes to a pot, cover with water and season with salt. Bring to a simmer and let potatoes cook over medium heat for approx. 20 min., or until fork tender. Drain the potatoes, then return them to the pot, and let the remaining water evaporate. Once dry, peel the still warm potatoes and process them with a potato ricer into a bowl.

  • Step 2/7

    Add egg yolks and some of the butter to the bowl with the potatoes. Season with nutmeg, salt, and pepper. Start kneading with your hands to combine the ingredients. Add semolina and a third of the flour and keep kneading with your hands. Little by little, add remaining flour until a smooth dough forms.
    • egg yolks
    • 4 tbsp unsalted butter
    • ¼ tsp ground nutmeg
    • 100 g semolina
    • 130 g flour
    • salt
    • pepper

    Add egg yolks and some of the butter to the bowl with the potatoes. Season with nutmeg, salt, and pepper. Start kneading with your hands to combine the ingredients. Add semolina and a third of the flour and keep kneading with your hands. Little by little, add remaining flour until a smooth dough forms.

  • Step 3/7

    Halve the dough and roll into logs, approx. 2-cm/3/4-in. in diameter. Slice each log into approx. 2-cm/3/4-in. thick pieces. Use your hands to roll each piece into a finger shaped dumpling with a thick middle and tapered ends.
    • knife

    Halve the dough and roll into logs, approx. 2-cm/3/4-in. in diameter. Slice each log into approx. 2-cm/3/4-in. thick pieces. Use your hands to roll each piece into a finger shaped dumpling with a thick middle and tapered ends.

  • Step 4/7

    In a large pot, bring water to a boil and cook potato dumplings. Once they float, they are done. Remove from the pot and let them drain in a sieve.
    • pot (large)
    • slotted spoon
    • sieve

    In a large pot, bring water to a boil and cook potato dumplings. Once they float, they are done. Remove from the pot and let them drain in a sieve.

  • Step 5/7

    In the meantime, peel and finely chop garlic. Divide savoy cabbage into leaves and remove the stem of the leaf with a knife. In a large pot, bring water to a boil and blanch savoy cabbage leaves for approx. 3 – 4 min. Transfer to a bowl with ice cold water, then drain the cabbage leaves and thinly slice.
    • 1 clove garlic
    • savoy cabbage
    • cutting board
    • knife
    • pot
    • bowl

    In the meantime, peel and finely chop garlic. Divide savoy cabbage into leaves and remove the stem of the leaf with a knife. In a large pot, bring water to a boil and blanch savoy cabbage leaves for approx. 3 – 4 min. Transfer to a bowl with ice cold water, then drain the cabbage leaves and thinly slice.

  • Step 6/7

    Heat remaining butter in a large frying pan and fry sliced cabbage over medium heat for approx. 3 min. Add garlic and fry for approx. 2 min. longer. Add heavy cream and mustard, and let simmer over medium heat until the savoy cabbage softens and the heavy cream thickens. Stir in cold butter and season with ground caraway, lemon juice, salt, and pepper to taste.
    • 3 tbsp unsalted butter
    • 250 ml heavy cream
    • 1 tsp mustard
    • 35 g unsalted butter (cool)
    • ½ tsp ground caraway
    • ½ lemon
    • salt
    • pepper
    • frying pan

    Heat remaining butter in a large frying pan and fry sliced cabbage over medium heat for approx. 3 min. Add garlic and fry for approx. 2 min. longer. Add heavy cream and mustard, and let simmer over medium heat until the savoy cabbage softens and the heavy cream thickens. Stir in cold butter and season with ground caraway, lemon juice, salt, and pepper to taste.

  • Step 7/7

    In a separate frying pan, melt remaining butter and let brown. Fry potato dumplings over medium heat until golden brown on all sides. Serve potato dumplings with creamy savoy cabbage. Enjoy!
    • unsalted butter (for frying)
    • frying pan

    In a separate frying pan, melt remaining butter and let brown. Fry potato dumplings over medium heat until golden brown on all sides. Serve potato dumplings with creamy savoy cabbage. Enjoy!