Sweet potato dumplings
Today we have a new delicious recipe from @tinastausenschoen for you - sweet Schupfnudeln. Prepared in our Adamant® Comfort Frying Pan.
The Adamant® Comfort Frying Pan scores with its very good non-stick effect and its robust, especially scratch-resistant coating. This makes the Frying Pan ideal for crisp frying of meat, roasting vegetables, or gently frying delicate foods. The Fissler Cookstar® base also ensures optimal heat distribution on all Stovetops.
A true all-rounder – enjoy trying it out!
1 hour 15 minutes
Total Time
25 min
Cooking Time
50 min
Preperation Time
Ingredients
| 500 g | mehligkochende Kartoffeln |
| 1 | Ei |
| 100 g | Mehl |
| 1 Prise | Muskat |
| Salz | |
| 300 g | Kirschen |
| 50 ml | Kirschsaft |
| 1 EL | Speisestärke |
| Butterschmalz zum Anbraten | |
| Optional | Sauerrahm, Zucker, geröstete Haselnusskerne |
Instructions
Step 1 of 7:
For the Schupfnudeln, boil the potatoes with their skins on until soft. Leave to cool slightly.
Step 2 of 7:
While still warm, peel the potatoes, press them through a potato ricer, and leave them to steam off completely. Add the egg and the flour.
Step 3 of 7:
Season with salt and nutmeg and knead everything well until you have an elastic dough. If needed, add a little more flour if the dough seems too wet.
Step 4 of 7:
On a floured work surface, shape the dough into a roll and use a knife to cut off pieces about the width of a thumb. Shape these into Schupfnudeln with your hands.
Step 5 of 7:
Bring water to the boil in a large pot and poach the Schupfnudeln in batches (the water should no longer be boiling) until they float to the top. Remove and place on a platter or plate.
Step 6 of 7:
Pit the cherries and place them in a saucepan, add the cherry juice, and bring briefly to the boil once. Mix the cornflour with a little cherry juice and add to the cherries. Simmer again for about 4 minutes until the liquid thickens slightly. Remove from the heat and leave to cool.
Step 7 of 7:
Heat clarified butter in a Frying Pan and fry the Schupfnudeln in batches until golden brown on all sides. Serve with the compote and sour cream, and top with the hazelnuts.
