Vegan potato dumplings with poppy butter

vegane Schupfnudeln mit Mohnbutter

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)

450 g potatoes
50 g semolina
100 – 110 g spelt flour
1 tbsp. apple puree
1 tsp rapeseed oil

Ingredients poppy butter

2 tbsp. poppy seeds grounded
1 – 2 tsp coconut sugar
1 tbsp. margarine

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.

suesse Schupfnudeln mit Mohnbutter vegan

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