Have you ever made Schupfnudeln yourself? If not, it's high time you did. Try out this delicious vegan Schupfnudel pan and expand your cooking skills 🙂
Servings: 1 People
Ingredients
- 350 g Potatoes
- 100 g Wacker Sprouted Spelt Flour Organic
- 20 g Potato starch
- 1 EL Herbal salt
- 1 Pinch Nutmeg
- 80 g Peas
- 120 g Mushrooms
- 1 Onion
- 200 ml Wacker Organic Vegetable Stock
- 1 EL Wacker Cedar Nut Puree Organic
- something Garden herbs
Instructions
- Boil the potatoes until soft and then peel off the skin.
- Then mash finely with a potato masher and knead sprouted wheat flour with potato starch and spices into a homogeneous dough. (if the dough is still a little soft, just add a little more flour)
- Now quarter the dough and roll out on a well-floured surface and divide into small pieces, then form the Schupfnudeln from them.
- Clean and chop the mushrooms, fry with oil in a pan until most of the water has boiled away.
- Chop the onion, add to the mushrooms and sauté well, add the peas and sauté.
- Add the Schupfnudeln and fry until golden brown, deglaze with the vegetable stock and add the cedar puree. Let everything boil down a little and season well with the spices.
- Serve on plates. Enjoy your meal.
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Are the Schupfnudel actually not cooked, only fried?
Yes, in this recipe they are just sautéed 🙂 .
I tried the recipe for schupfnudeln yesterday. However, I boiled them in water, not just fried them as stated in the recipe. That seemed illogical to me. I also used spelt flour instead of your wheat flour. They were very, very soft. Today I just put the ones I cooked yesterday in the airfryer and that really did them good and they were extremely tasty. Thank you for the recipe.
Very good idea with the Airfryer!
We are glad that you like the recipe and that you have changed it a bit for yourself.
There are simply no limits in the kitchen 🙂