Kay Rentschler

Schupfnudeln The potato in this recipe cools for what seems an excessively long time — 4 hours or overnight — but chefs in Baden insist on this step because as the potato cools, more moisture evaporates through the skin, requiring less flour to be worked into the dough. The result is a lighter dumpling. Active time: 30 min Start to finish: 5 hr (includes cooling)