Schupfnudeln mit Sauerkraut: German Potato Noodles with Sauerkraut

Method5 steps

1. 1

   Step 1: Boil 500 g starchy potatoes in water until tender, peel and let them cool a little. Rice them, then gently knead with 100 g dough flour, the chosen 50 g semolina-flour alternative, ½ tsp dough salt, one pinch nutmeg, 50 g dough butter and one egg yolk to make a smooth soft dough. Avoid overworking.

   Uses 500 g potatoes (russet or high in starch) · 50 g butter for potato dough · 1 egg yolk · 100 g all-purpose flour for dough · 1/2 tsp salt · 1 pinch nutmeg (using freshly grated nutmeg like my Oma Inge always does makes all the difference!) · 50 g semolina flour OR 50 g regular flour OR 50 g potato starch · Water as needed for boiling potatoes and for simmering noodles

2. 2

   Step 2: Lightly dust the surface with the separate extra flour, adding only a little more if the dough is sticky. Make 2 logs about 1 inch /2.5 cm wide, cut into 1-inch /2.5 cm slices and shape each into a finger-thick noodle with pointed ends.

   Uses soft riced-potato noodle dough · Extra all-purpose flour only as needed for shaping or sticky-dough adjustment

   
3. 3

   Step 3: Bring a large pot of separately salted cooking water to a gentle simmer. Carefully lower in the shaped noodles and simmer for about 5 minutes, until floating and cooked through. Lift into a strainer, drain well and allow brief steam-drying before frying.

   Cook Schupfnudeln · 5 minUses shaped potato noodles · Water as needed for boiling potatoes and for simmering noodles · Separate salt as needed for noodle cooking water

4. 4

   Step 4: Small-dice 150 g bacon and the medium onion (1). In a deep lidded skillet over medium-high heat, cook the bacon until starting to crisp, then cook the onion for a few minutes, stirring. Add 500 g ready sauerkraut with its brine, cover and cook over low heat for 10–15 minutes.

   Braise Sauerkraut · 15 minUses 150 g thick-cut bacon · 1 onion (medium sized) · 500 g ready sauerkraut with its brine

5. 5

   Step 5: Meanwhile, heat the separate 1 tbsp frying butter in another skillet. Fry the drained noodles until crisp and golden, turning once or twice and working in batches if needed to avoid crowding. Combine with the hot sauerkraut mixture, season the finished skillet with separate salt and pepper to taste, and garnish with chopped fresh parsley OR chives.

   Uses cooked drained steam-dried potato noodles · hot bacon-onion-sauerkraut mixture · 1 tbsp butter for frying cooked potato noodles · Separate salt to taste for final skillet · Ground black pepper to taste for final skillet · Chopped fresh parsley OR chopped fresh chives as needed for garnish