Schupfnudeln with creamed cabbage (German potato dumplings)

Step 1/7

• 150 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

• 1 egg yolks
• 2 tbsp unsalted butter
• ⅛ tsp ground nutmeg
• 50 g semolina
• 65 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

• 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

• 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

• ½ clove garlic
• ½ 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

• 1½ tbsp unsalted butter
• 125 ml heavy cream
• ½ tsp mustard
• 17½ g unsalted butter (cool)
• ¼ tsp ground caraway
• ¼ 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

• 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!

Enjoy your meal!