Sweet potato dumplings
Today we have a new delicious recipe from @tinastausenschoen for you - sweet Schupfnudeln. Prepared in our Adamant® Comfort Pan.
The Adamant® Comfort Pan stands out with its very good non-stick effect and its robust, especially scratch-resistant coating. You can flip pancakes in no time at all. Use metal spatulas with confidence. You can sear at high heat or cook gently, let sauces simmer until all ingredients have come together into a harmonious whole. And finally proudly serve the result on the table. Our Adamant® Collection handles all of this effortlessly. After eating, cleaning is also very easy. Made in Germany for the highest standards.
A true all-round talent - have fun 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.
