German Schupfnudeln (Potato Dumplings)
Ingredients
- For the noodles
- 500 grams starchy Sweet potato
- 1 egg
- 1 egg yolk
- 80 grams Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- 600 grams Green cabbage
- 1 walnut sized pc fresh ginger
- 2 Tbsps scallions
- 1 stalk Leeks
- 2 garlic cloves
- 3 Tbsps soy sauce
- 2 Tbsps sherry
- 1 Tbsp Vinegar
- 1 tsp sugar
- 1 tsp cornstarch
- 5 Tbsps vegetable oil
- 2 tsps ground coriander
- salt
- peppers
Preparation steps
For the noodles: Scrub the potatoes thoroughly, cover with salted water and cook for 30 minutes. Peel while still hot then press through a potato rice. Let cool then mix in the egg, egg yolk and flour until smooth. Season with nutmeg, salt and pepper. With floured hands, shape into finger-sized rolls with pointed ends.
Place the noodles in salted boiling water, reduce the heat to low and simmer for about 2 minutes. Shock in ice water then drain.
Trim the cabbage, rinse, cut into quarters lengthwise, cut out the core and cut the quarters crosswise into about 1/2 cm (approximately 1/4 inch) wide strips. Trim the leek, rinse, cut in half lengthwise then cut crosswise into about 1/2 cm (approximately 1/4 inch) wide strips. Peel the ginger and garlic and finely chop.
Mix together the soy sauce, sherry, vinegar, sugar, cornstarch and 4 tablespoons water.
Heat the oil in large frying pan and sauté the noodles and coriander until golden brown, about 5 minutes. Remove and keep warm.
Sauté the ginger and garlic in the remaining oil. Add the leek and sauté, stirring, for about 1 minute. Add the sauce, bring to a boil and season with salt and pepper. Add the noodles and toss to combine and heat through.
Serve sprinkled with chives.
