German Fried Potato Dumplings

Start by submerging potatoes in a substantial container filled with salted water, then ignite the heat to bring it to a rolling boil. Lower the temperature to a moderate level and let it simmer for 20-25 minutes, or until they become tender. Remove the potatoes from the water and peel them off.

Next, place the peeled potatoes in a spacious container and use a masher to crush them into a smooth consistency. Combine the mashed potatoes with flour and eggs, stirring until everything is harmoniously blended together. Add a pinch of salt, pepper, and nutmeg to give the dish its unique flavor.

Use your hands to form the potato mixture into oblong shapes with two pointed ends. If the dough sticks to your hands, quickly rinse them under cold running water.

In a separate pot, bring the water to a rolling boil over high heat. Once it reaches this state, reduce the temperature to just below boiling point and let it simmer. Cook the dumplings in batches until they rise to the surface, then use a slotted spoon to transfer them to a large bowl of cold water. Remove the dumplings with the same slotted spoon and pour them into a colander to drain off any excess water.

In a large skillet, melt butter over medium heat. Sear the Schupfnudeln in hot butter until they turn golden brown and crispy on all sides, taking about 5-10 minutes. Remove the dumplings from the skillet and place them on a plate lined with paper towels to drain off any remaining butter.