I can’t remember that my mother ever made potato dumplings (in Germany called Schupfnudeln). I usually ate them at the Octoberfest with sauerkraut. Mhmmm yummy! Well, I love everything which includes dough. So of course, a recipe for potato dumpling must be on the blog. And because I have sweet tooth it needs to be a sweet version. Here it is: Vegan potato dumplings with poppy butter.
Ingredients dough (serves 2)
Ingredients poppy butter
Method potato dumplings
Boil potatoes unpeeled. Allow to cool, peel and crush. Mix flour, semolina and apple puree.
From the dough form several rolls with a length of approx. 10 cm and a diameter of 2 cm and then cut them into pieces about 5 cm long.
Bring a pot of water to the boil and place the baked dumplings inside. As soon as they get to the surface they are ready. Strain, cold rinse. Heat the oil in a pan and fry them until dumplings become golden brown.
Serve the potato dumplings with poppy butter.
Method poppy butter
Melt margarine, add poppy seeds and sugar.