Upper Lusatian Stupperle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s), preferably floury
- 100 g cornstarch
- 50 g semolina
- 2 egg (s)
- 100 g flour, or more
- salt
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water until cooked. Then peel, let cool and mash.
- Add flour, cornstarch, semolina, eggs and a little salt and nutmeg to the potatoes and mix well. If the porridge is not yet malleable, add a little more flour until the dough can be formed into a 6 cm thick roll.
- Cut the roll into approx. 4 cm thick slices. Press this lightly on the work surface and dust with flour and cook in boiling salted water for about 10 minutes. Stir the water from time to time so that the dough slices don`t burn.
- Goulash or seared bacon and onions with wine sauerkraut go well with this.
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