German Potato Finger Dumplings

Step 1

Place 1.5 lb of unpeeled russet potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat and cook until a fork pierces the center with no resistance, about 15-18 minutes. Drain and let cool just enough to handle — they should still be warm.

Step 2

While the potatoes cook, slice 1 large yellow onion in half through the root, then slice each half into thin half-moons about 1/8-inch thick. Set aside.

Step 3

Once the potatoes are cool enough to handle, peel off the skin using a paring knife — it should slip off easily while they're still warm. Pass the peeled potatoes through a potato ricer into a large bowl, pressing firmly to break them down into fine, fluffy shreds. You should have about 3 cups of riced potato.

Step 4

Add 1 cup of all-purpose flour, 1 large egg, 1 teaspoon of kosher salt, 0.25 teaspoon of black pepper, and 0.125 teaspoon of freshly grated nutmeg to the warm potato. Mix gently with a wooden spoon until a soft, slightly sticky dough forms — do not overmix or the schupfnudeln will become tough. The dough should hold together but still feel a bit moist.

Step 5

Lightly flour a work surface. Working with about 2 tablespoons of dough at a time, roll it between your palms into a log about 3 inches long and 0.75 inches thick — the shape should be slightly tapered at the ends, like a little thumb or dumpling. Place on the floured surface and repeat with remaining dough. You should have about 24 schupfnudeln.

Step 6

Bring a large pot of salted water to a gentle boil over medium-high heat. Working in batches of 8-10 schupfnudeln to avoid crowding, carefully drop them into the water. They will sink initially, then bob to the surface after about 2-3 minutes — once they float, cook for another 1-2 minutes until they feel firm but still tender when gently poked with a fork.

Step 7

Using a slotted spoon, transfer the cooked schupfnudeln to a colander and let them drain well. Spread them on a parchment-lined baking sheet in a single layer to cool slightly and prevent sticking.

Step 8

While the schupfnudeln cook, set a 12-inch stainless steel skillet over medium heat. Add 2 tablespoons of extra-virgin olive oil and the sliced onion. Cook, stirring occasionally, until the onion turns deep golden brown and caramelizes, about 12-15 minutes. You should smell sweet, toasted onion — if the heat is too high and they're browning too fast, lower it to medium-low. Once caramelized, season lightly with a pinch of salt and set aside.

Step 9

In the same skillet (no need to clean), melt 2 tablespoons of unsalted butter over medium-high heat. Once the butter foams and the milk solids begin to turn golden brown, add half of the cooked schupfnudeln in a single layer. Sear without stirring for 2-3 minutes until the bottom is crispy and golden, then gently flip and sear the other side for another 1-2 minutes until golden all over. Transfer to a plate and repeat with remaining 2 tablespoons of butter and the second batch.

Step 10

In the same skillet, add the 12 fresh sage leaves to the remaining butter foam. Cook for 1-2 minutes until the leaves are crispy and the butter is nutty and fragrant — watch carefully as sage can burn quickly.

Step 11

Divide the seared schupfnudeln among 4 plates. Top each portion with a generous pile of caramelized onion and drizzle with the sage-infused butter and crispy sage leaves. Serve immediately while the schupfnudeln are still warm and crispy.