Fried Rolled Potato Dumplings (Schupfnudeln) with Orange-Vanilla Sugar

Recipe courtesy Susan Vu for Cooking Channel

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  • on June 27, 2014

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    Dear Ladies and Gentlemen,

    Schupfnudeln is a side dish and never eaten sweet. Originally we eat Schupfnuden with Sauerkraut and Speck (bacon) or special sausages.

    1 kilo potatoes cooked the day before
    150 g flour
    1-2 eggs
    salt

    Peel and mash the poptatoes, combine with eggs, flour and salt and knead until you get a solid dough. Flour your hands and mould pieces as long and thick as your little finger and put them aside on a floured surface. Heaten lard in a pan and fry the Schupfnudeln until they get gold brown. Put them aside covered with a lid until the rest of the dough is used up. We call them also Fingernudeln or Buabaspitzle.

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