Schupfnudeln Recipe (German Potato Noodles)
Serves 425 mins prep30 mins cook
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.
0 servings
What you need
oz potato, russet or other starchy potato
oz butter
oz all purpose flour, plus some more for rolling out the dough
oz semolina flour, sub with regular flour or potato starch if you dont have semolina flour
pinch nutmeg, using freshly grated nutmeg like my Oma Inge always does makes all the difference!
tsp salt
yellow onion, medium sized
oz sauerkraut, I used a large jar (680 grams or 23 ounces)
salt & pepper, to taste
fresh parsley, ot chives, optional (for garnish)
Instructions
Make the Schupfnudeln 2 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. 3 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. 4 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 7 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. Finish Schupfnudeln 8 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.View original recipe
