The dumplings are made from a mixture of raw grated potatoes and cooked potatoes. The raw potatoes give the dough texture and structure, while the cooked potatoes make the dumplings tender inside. Once shaped, they are cooked gently until set, then fried in hot oil or fat until the outside becomes crunchy.
The result is a hearty German potato dish with two textures in every bite: crisp on the outside and soft, savory, and potato-rich in the middle.
A Saarland Potato Dumpling Tradition
Saarland cooking is full of potato-based dishes, from crispy potato pancakes and fried potatoes to boiled dumplings and baked potato casseroles. Stupperte fit naturally into this tradition because they make simple ingredients feel especially satisfying.
Like many rustic German recipes, Stupperte are practical. They can be made from potatoes, egg, flour or potato starch, salt, pepper, and nutmeg, then served with whatever sauce or side is available. Bacon gravy, sauerkraut, browned onions, mushroom sauce, or applesauce all work well.
Deep-frying gives the dumplings a richer, more indulgent character than boiled potato dumplings. They are especially good as a main dish with salad or as a side dish for roasted meats, sausages, or braised cabbage.
Why You’ll Love This Recipe
Stupperte are crisp, comforting, and full of traditional potato flavor. They are a wonderful option when you want the heartiness of German potato dumplings with the golden crunch of a fried dish.
They also make excellent leftovers. Once cooked and cooled, the dumplings can be fried again in a skillet or air fryer until crisp. Serve them with a dipping sauce, gravy, or a simple salad for an easy second-day meal.
Stupperte
Ingredients
For the Potato Dumplings
- 2 lbs starchy potatoes divided
- 1 large egg
- 1/2 cup all-purpose flour plus more as needed
- 2 tbsp potato starch optional but helpful
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 1 tbsp chopped parsley or chives optional
For Frying
- Neutral oil lard, or clarified butter, enough for deep-frying or shallow-frying
- Extra salt for finishing
Instructions
- Cook half of the potatoes.Peel 1 pound of the potatoes and cut them into chunks. Place them in a pot of salted water and boil until tender. Drain well, mash while warm, and let cool slightly.
- Grate the raw potatoes.Peel the remaining 1 pound of raw potatoes and grate them finely or medium-fine. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
- Save the natural potato starch.Let the squeezed potato liquid sit in a bowl for a few minutes. Carefully pour off the liquid and keep the white starch that settles at the bottom. Add this starch back into the dumpling mixture.
- Make the dough.In a large bowl, combine the mashed cooked potatoes, squeezed raw potatoes, reserved potato starch, egg, flour, salt, pepper, nutmeg, and herbs if using. Mix gently until a soft dough forms. If the dough feels too wet or sticky, add a little more flour or potato starch.
- Shape the dumplings.With damp or lightly floured hands, shape the dough into small oval dumplings, short logs, or rough spoon-shaped dumplings. Smaller dumplings fry more evenly and are easier to serve.
- Set the dumplings.Bring a large pot of salted water to a gentle simmer. Cook one test dumpling first. If it holds together, continue with the remaining dumplings. Simmer the dumplings for 8 to 10 minutes, or until they float and feel firm. Remove with a slotted spoon and drain well.
- Cool and dry the dumplings.Place the cooked dumplings on a towel-lined tray and let them cool for 10 to 15 minutes. Pat them dry. This step helps prevent splattering and gives the dumplings a better crust when fried.
- Heat the frying oil.Heat 2 to 3 inches of oil, lard, or clarified butter in a heavy pot to 350°F. If shallow-frying, use enough fat to come about halfway up the sides of the dumplings.
- Fry until golden.Fry the dumplings in batches, turning as needed, until golden brown and crisp on all sides, about 3 to 5 minutes per batch. Do not overcrowd the pot.
- Drain and season.Transfer the fried dumplings to a paper towel-lined plate or rack. Sprinkle lightly with salt while hot.
- Serve immediately.Serve Stupperte hot with sauerkraut, bacon gravy, mushroom sauce, applesauce, German mustard, sour cream, or fresh herbs.
Notes
Tips for Crispy Stupperte
Squeeze the raw potatoes very well before mixing the dough. Too much moisture can make the dumplings soft and difficult to fry. Cook the dumplings gently before frying so they hold their shape. The water should simmer, not boil hard. Dry the cooked dumplings before adding them to hot fat. Moisture on the surface can cause splattering and will keep the outside from crisping properly. Fry in batches. If too many dumplings go into the pot at once, the oil temperature will drop and the dumplings can become greasy instead of crisp.Deep-Frying vs. Shallow-Frying
Stupperte can be deep-fried or shallow-fried. Deep-frying creates the most even golden crust, while shallow-frying uses less fat and gives the dumplings crisp browned sides. For deep-frying, use a heavy pot and enough neutral oil or clarified fat to fully surround the dumplings. For shallow-frying, use a wide skillet and turn the dumplings carefully until all sides are browned. Both methods work well. The most important thing is that the fat is hot enough before the dumplings are added.What to Serve with Stupperte
Stupperte are rich and crisp, so they pair especially well with something tangy, creamy, or fresh. Good pairings include:- Sauerkraut
- Bacon gravy
- Mushroom gravy
- Browned onions
- German mustard
- Applesauce or apple puree
- Sour cream or quark
- Cucumber salad
- Green salad
- Red cabbage
- Smoked sausage
- Roasted pork
