Schupfnudeln translates to rolled noodle and is the German version of gnocchi. These dumplings can be made a ahead and refrigerated for up to 4 hours - any longer would make them hard to handle.
Recipe courtesy of Susan Vu
Print
Fried Rolled Potato Dumplings (Schupfnudeln) with Orange-Vanilla Sugar
Total:
1 hr 35 min
Prep:
30 min
Inactive:
15 min
Cook:
50 min
Yield:
10 servings
Level:
Easy
Total:
1 hr 35 min
Prep:
30 min
Inactive:
15 min
Cook:
50 min
Yield:
10 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds russet potatoes (3 medium)
  • Zest of 3 oranges, finely minced
  • 1 cup granulated sugar
  • 1 vanilla bean, scraped
  • 1/2 cup all-purpose flour, plus extra for dusting
  • 1/2 teaspoon kosher salt
  • 1 large egg, beaten
  • Vegetable oil, for frying

Directions

Fill a large saucepan with cold water and add the potatoes. Bring to a boil over medium-high heat, and then lower to a simmer and cook until a fork easily pierces through the potatoes, about 30 minutes. Drain in a colander and cool slightly.

While the potatoes are cooling, make the orange-vanilla sugar. Put the orange zest on a microwave-safe paper-towel-lined plate and microwave in 30-second intervals until the zest is dry and almost brittle, 3 to 4 minutes total. Transfer to a food processor with the sugar and vanilla bean and grind until the sugar is slightly powdery with bits of vanilla bean and orange zest throughout. Pour into a large mixing bowl. 

When the potatoes are cool enough to handle, peel and cut into 1-inch chunks. Run the potatoes through a ricer into a large mixing bowl, and then stir in the flour, salt and egg. Knead well to form a smooth dough. 

Turn out the dough onto a lightly-floured surface and roll into a 10-by-8-inch 1/2-inch-thick rectangle. Cut the dough in half lengthwise using a bench scraper, and then cut across the dough widthwise into 1/2-inch sections to produce 34 rectangles. Roll the rectangles into 6-inch-long dumplings with tapered ends using your hands. Transfer to a parchment-lined flour-dusted baking sheet and let the dumplings rest at room temperature for 15 minutes. 

Meanwhile, fill a large Dutch oven with 2 inches of oil and bring to 375 degrees F over medium-high heat. Fry the dumplings in small batches until very golden brown and crispy, 4 to 5 minutes, and then transfer to a paper-towel-lined baking sheet to drain. Toss the hot dumplings in the orange-vanilla sugar to coat and serve immediately.

Cook's Note

Keep the leftover orange-vanilla sugar in an airtight container and use it in place of regular sugar in other desserts.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken and Rolled Dumplings

Recipe courtesy of Alton Brown

Fried Colby Cheese Rolled in Coconut

Potato Dumplings with Goat Cheese

Recipe courtesy of Michael Symon

Fried Sweet Potato Hashbrowns

Fried Sweet Potato Pies

Recipe courtesy of Emeril Lagasse

Venetian Rolled Pizza

Recipe courtesy of Giada De Laurentiis

On TV

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man's Greatest Food

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here