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 formed, 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 apple sauce 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.
Stumbled
Stupperte are hearty Saarland-style potato dumplings that are shaped from a rustic potato dough and deep-fried until golden and crisp. Made with a mixture of raw grated potatoes and cooked potatoes, these savory German dumplings have a tender center, crisp exterior, and comforting potato flavor. Serve them with sauerkraut, bacon gravy, mushroom sauce, apple sauce, or a crisp green salad.
Ingredients
For the Potato Dumplings
- 2 lbs starchy potatoes divided
- 1 large egg
- 1/2 cup all-purpose flour plus more than 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
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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 halfway up the sides of the dumplings.
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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. Don’t overcrowd the pot.
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Drain and season.Transfer the fried dumplings to a paper towel-lined plate or rack. Sprinkle lightly with salt while hot.
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Serve immediately.Serve Stupperte hot with sauerkraut, bacon gravy, mushroom sauce, apple sauce, 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
- Apple sauce or apple puree
- Sour cream or quark
- Cucumber salad
- Green salad
- Red cabbage
- Smoked sausage
- Roasted pork
For a classic hearty plate, serve Stupperte with sauerkraut and bacon gravy. For a lighter meal, pair them with cucumber salad and a spoonful of sour cream or quark.
Variations
For a herb version, add chopped parsley, chives, or marjoram to the dumpling dough.
For a richer version, stir a spoonful of butter into the mashed cooked potatoes before mixing.
For a snack-style version, shape the dumplings smaller and serve them with mustard, sour cream, or a creamy herb dip.
For leftovers, slice the fried dumplings and reheat them in a skillet until crisp again.
Food Safety and Frying Note
Use a heavy pot for frying and do not fill it more than halfway with oil. Add dumplings carefully and fry in small batches. When the oil begins to smoke, lower the heat. Let used oil cool completely before handling or discarding.
Because potato dumplings contain moisture, drying them well before frying is important. This helps reduce splattering and improves the final texture.
Frequently Asked Questions
What are Stupperte?
Stupperte are Saarland-style deep-fried potato dumplings. They are made from a rustic potato dough, gently cooked until set, then fried until golden and crisp.
Are Stupperte made with raw or cooked potatoes?
This version uses both raw grated potatoes and cooked mashed potatoes. The raw potatoes give texture, while the cooked potatoes help bind the dough and keep the inside tender.
Do I have to boil the dumplings before frying?
Boiling or simmering the dumplings first helps them set and hold their shape. It also ensures the inside is cooked before the outside becomes crisp.
Can I shallow-fry Stupperte instead of deep-frying?
Yes. Use a wide skillet with enough oil or clarified butter to come halfway up the dumplings. Turn them carefully until browned on all sides.
How do I keep the dumplings from falling apart?
Squeeze the raw potatoes well, save the natural potato starch, and add enough flour or potato starch to make a soft but shapeable dough. Cook one test dumpling before shaping the whole batch.
What sauce goes best with Stupperte?
Bacon gravy, mushroom gravy, browned butter with onions, sour cream, quark, and German mustard all pair well. Sauerkraut and apple sauce are also excellent sides.