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Recipe of: © Monsieur Cuisine

Schupfnudeln (potato dumpling fingers)

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4 portions
Ready in: 1:25 h
Preparation time: 30 min.
Created on: 21.01.2022
Last changes: 01.02.2022
  • 600 g small floury potatoes
  • 130 g plain flour (type 405)
  • 80 g cornflour
  • 1 egg yolk (medium)
  • 1 tsp salt
  • 1 big pinch of nutmeg
  • 1 tbsp butter
  • 2 tbsp vegetable oil


  • plain flour (type 405) for the worktop


Per portion:

  • calorific value
    1578 kj / 377 kcal
  • protein: 7 g
  • carbohydrates: 62 g
  • fat: 11 g
Preparation time
30 min.
Ready in
1:25 h
  1. Put 500 ml cold water into the blender jug. Peel, wash and halve the potatoes, put them into the cooking pot, attach this to the blender jug and, with the measuring beaker in place, steam with the steamer button/15 minutes.
  2. Take out the cooking pot, tip the water out of the blender jug, put the potatoes into the blender jug and leave to cool a little for 10 minutes.
  3. Add the flour, cornflour, egg yolk, 1 teaspoon of salt and 1 big pinch of nutmeg, and, with the measuring beaker in place, mix with the knead button. Decant the mixture into a bowl and leave to stand for 10 minutes. Clean out the blender jug.
  4. Using a teaspoon, spoon walnut-sized pieces out of the dumpling dough and roll them out on a floured surface. Ensure that the potato dumpling fingers are slightly fatter in the middle and thinner at the ends.
  5. Arrange the dumplings in the deep steamer basket and shallow steamer basket. Put 1 litre of water at room temperature in the blender jug, insert the deep steamer basket with the shallow steamer basket inserted, put the lid on, and cook the finger dumplings with the steamer button.
  6. Heat the butter and vegetable oil in a pan, then fry the dumpling fingers until golden brown.



These potato dumplings are especially good with mushroom ragout.




Bon appétit with Monsieur Cuisine