Name: Rolled Potato Dumplings
Yield: Makes about 24 dumplings or 4 side-dish servings
Ingredients: 1 (10-ounce) russet (baking) potato; 1/2 cup unbleached all-purpose flour plus additional for dusting; 1 tablespoon lightly beaten egg; 1 tablespoon plus 3/4 teaspoon salt; 2 tablespoons unsalted butter; 1/4 teaspoon black pepper; 3/4 teaspoon freshly grated nutmeg; a food mill fitted with medium disk, or a potato ricer

Schupfnudeln

The potato in this recipe cools for what seems an excessively long time — 4 hours or overnight — but chefs in Baden insist on this step because as the potato cools, more moisture evaporates through the skin, requiring less flour to be worked into the dough. The result is a lighter dumpling.

Active time: 30 min Start to finish: 5 hr (includes cooling)

Recipe notes

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