German Schupfnudeln  (Vegan Potato Noodles)

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These are the best vegan and gluten-free German Schupfnudeln.

These hearty potato dumplings are very popular in Germany and Austria, and they can be combined with lots of savory  dishes.

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Peel and chop potatoes, add them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until fork-tender, then drain.

STEP 1

Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).

STEP 2

Add 3/4 cup of chickpea flour, the tapioca flour, salt, nutmeg (and the bouillon powder if using) and knead with your hands until a soft dough forms.

STEP 3

If the dough is too sticky, add more chickpea flour and knead again. It depends on the type of potato whether you will need 3/4 cup or more chickpea flour.

STEP 4

With your fingers, roll each piece to strands

STEP 5

Use a knife to cut the dough into 1 to 1 1/2-inch pieces.

STEP 6

Heat oil in a pan and add the Schupfnudeln. Fry from one side until nicely browned. Then flip and fry from the other side.

STEP 7

Add 1/2 cup of water to the pan and place a lid on top to steam the dumplings until the water evaporates.

STEP 8

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These cute looking German potato dumplings are a wonderful alternative to rice, regular potatoes or pasta. I am sure you will impress your guests with this interesting dish!