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
Upper Lusatian Stupperle
Upper Lusatian Stupperle

Instructions

  1. Cook the potatoes in salted water until cooked. Then peel, let cool and mash.
  2. 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.
  3. 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.
  4. Goulash or seared bacon and onions with wine sauerkraut go well with this.

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