Schupfnudeln Recipe (German Potato Noodles)
Serves 4
25 mins prep
30 mins cook
55 mins total
Schupfnudeln mit Sauerkraut fall into the rare category of 'extremely satisfying, nutritious AND low-cost.' Feed and please a crowd with this simple German potato noodle recipe.
Schupfnudeln
ozpotatoesrusset or other starchy potato
ozbutter
ozall-purpose flourplus some more for rolling out the dough
ozsemolina floursub with regular flour or potato starch if you don't have semolina flour
pinchnutmegusing freshly grated nutmeg like my Oma Inge always does makes all the difference!
tspsalt
Sauerkraut
yellow onionmedium sized
ozsauerkrautI used a large jar (680 grams or 23 ounces)
salt and pepperto taste
For Pan-Frying
tbspbutter
fresh parsleyot chives, optional (for garnish)
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Make the Schupfnudeln
Boil the potatoes with the skins on, allow them to cool enough, so you're able to handle them, then peel them. Mash them, then knead with the flour, semolina flour, salt, nutmeg, butter and egg yolk until you achieve a smooth dough that's slightly sticky.
oz potatoes
oz butter
oz all-purpose flour
oz semolina flour
egg yolk
pinch nutmeg
tsp salt
On a generously floured surface, create two logs about 1 inch wide and cut each log into 1 inch slices. Shape each slice into finger-thick noodles with tapered ends.
Generally salt a large pot of water and bring to a simmering boil.
Carefully add the Schupfnudeln to the boiling water with the help of a skimmer (or carefully drop them in by hand). Continue simmering for about 5 minutes or until they start swimming at the surface.
Carefully remove noodles with a skimmer into a sieve or strainer, allowing any excess water to drip off. Less water on the noodles means less sticking to the pan during frying.
Make Sauerkraut Skillet
Cut the bacon into slices and medium dice the onion. Heat a skillet over medium high. Add the bacon and cook until starting to get crispy. Add the onion and cook for a few minutes until starting to brown, stirring occasionally. Add the sauerkraut (drain the brine) and cook for 10 to 15 minutes on medium low heat.
oz thick-cut bacon
yellow onion
oz sauerkraut
salt and pepper
Finish Schupfnudeln
In the meantime, heat the butter in a separate skillet and add the noodles. Do not overcrowd the pan. Cook until golden brown and crisp, turning them over once. Place the noodles on top of the sauerkraut mixture and garnish with some fresh, chopped parsley or chives.
Alternatively, see notes for a sweet serving option.
tbsp butter
fresh parsley