Schupfnudeln (German potato dumplings) with poppy seeds and plum jam

Based on 5 ratings
Lisa

Lisa

Editor at Kitchen Stories

“The basic Schupfnudeln recipe can be adapted into several tasty variations—like the absolute classic Schupfnudeln with sauerkraut, for example. When plums are not in season, you can serve this dish with applesauce on the side.”

Difficulty

Medium 👍
130
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g floury potatoes
5 tbsp poppy seeds
500 g plums
100 g sugar
1 tbsp vinegar
100 g semolina
130 g flour
egg yolks
10 tbsp butter
¼ tsp ground nutmeg
1 tsp brown sugar
1 tsp vanilla sugar
salt
confectioner’s sugar (for dusting)
Metric
Imperial

Utensils

  • 2 knives
  • cutting board
  • saucepan
  • cooking spoon
  • immersion blender
  • pot
  • 2 sieves
  • potato ricer
  • pot (large)
  • slotted spoon
  • frying pan

Nutrition per serving

Cal
1534
Protein
25 g
Fat
75 g
Carb
187 g
  • Step 1/6

    To make the plum jam, halve and de-stone the plums. Chop into small pieces and add to a saucepan along with sugar and vinegar. Bring to a boil without stirring, then reduce heat and cook approx. 45 min. stirring occasionally. Remove from heat, let cool slightly, and purée until smooth. Set aside.
    • 500 g plums
    • 100 g sugar
    • 1 tbsp vinegar
    • knife
    • cutting board
    • saucepan
    • cooking spoon
    • immersion blender

    To make the plum jam, halve and de-stone the plums. Chop into small pieces and add to a saucepan along with sugar and vinegar. Bring to a boil without stirring, then reduce heat and cook approx. 45 min. stirring occasionally. Remove from heat, let cool slightly, and purée until smooth. Set aside.

  • Step 2/6

    Meanwhile, bring potatoes to a boil in a pot of salted water. Reduce heat and let simmer approx. 20 min., or until soft. Drain potatoes, let dry off in the saucepan, and peel once they are dry, but still warm. Then, press through a potato ricer into a large bowl.
    • 300 g floury potatoes
    • salt
    • pot
    • sieve
    • potato ricer

    Meanwhile, bring potatoes to a boil in a pot of salted water. Reduce heat and let simmer approx. 20 min., or until soft. Drain potatoes, let dry off in the saucepan, and peel once they are dry, but still warm. Then, press through a potato ricer into a large bowl.

  • Step 3/6

    Add semolina to the potatoes, followed by a third of the flour, salt, egg yolks, butter, and nutmeg. Stir together, then knead into a dough, adding the remaining flour gradually until a dough forms.
    • 100 g semolina
    • 130 g flour
    • egg yolks
    • 5 tbsp butter
    • ¼ tsp ground nutmeg
    • salt

    Add semolina to the potatoes, followed by a third of the flour, salt, egg yolks, butter, and nutmeg. Stir together, then knead into a dough, adding the remaining flour gradually until a dough forms.

  • Step 4/6

    Divide the dough into 4 and roll into strips approx 4-cm./1-in. thick, then cut into evenly sized pieces, measuring approx. the same width-wise. Roll each into dumplings with pointed ends, measuring approx. 2-cm./3/4-in. wide.
    • knife

    Divide the dough into 4 and roll into strips approx 4-cm./1-in. thick, then cut into evenly sized pieces, measuring approx. the same width-wise. Roll each into dumplings with pointed ends, measuring approx. 2-cm./3/4-in. wide.

  • Step 5/6

    Bring water to boil in a large pot and cook the dumplings in batches. Remove them with a slotted spoon once they have risen to the surface and transfer to a sieve to drain, then toast poppy seeds in a frying pan for approx. 2 – 3 min. or until fragrant, then set aside.
    • 5 tbsp poppy seeds
    • pot (large)
    • slotted spoon
    • sieve

    Bring water to boil in a large pot and cook the dumplings in batches. Remove them with a slotted spoon once they have risen to the surface and transfer to a sieve to drain, then toast poppy seeds in a frying pan for approx. 2 – 3 min. or until fragrant, then set aside.

  • Step 6/6

    Melt butter in the same pan, add the dumplings, and fry approx. 5 min. or until golden brown. Add brown sugar, vanilla sugar, and poppy seeds. Toss together well and remove from heat. Serve the dumplings dusted with confectioner’s sugar and with the plum jam on the side. Enjoy!
    • 5 tbsp butter
    • 1 tsp brown sugar
    • 1 tsp vanilla sugar
    • confectioner’s sugar (for dusting)
    • frying pan

    Melt butter in the same pan, add the dumplings, and fry approx. 5 min. or until golden brown. Add brown sugar, vanilla sugar, and poppy seeds. Toss together well and remove from heat. Serve the dumplings dusted with confectioner’s sugar and with the plum jam on the side. Enjoy!