If you are looking for an easy step-by-step Swabian Potato Dumplings with Sauerkraut and Bacon recipe, you were in the right place.
Today I would like to share with you how to make the traditional Swabian potato dumplings. Perfectly prepared Swabian potato dumplings should be soft, almost creamy from inside and crispy from outside. They taste exceptionally well when after cooking they are fried with butter, bacon and Sauerkraut, and this is what we will be cooking today.
Swabian potato dumplings can also be served as a side, with any saucy dish. Moreover, for those of you who have a sweet tooth – forget the bacon and Sauerkraut! Have them with some butter, poppy seeds and powdered sugar, like the Austrians!
In the past, the Swabian potato dumplings were made only with rye or wheat flour and egg. Since the 17th century also with potatoes. They originated in the south of Germany, but presently you can find them in the whole country.
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The first time I’ve eaten Swabian potato dumplings on our holiday in Allgäu in the restaurant called Pfeffermühle in Eisenberg. They had this fantastic dish on the menu that I couldn’t resist: Pork medallions with Swabian potato dumplings baked with cheese on the top. My mouth is still watering when I think about it. I would go to the Alps and back to eat that dish again:) Thank Goodness I know precisely how to cook them, so I don’t have to go that far:)
Why the Perfect Swabian Potato Dumplings Uses Starchy Potatoes
Every tasty potato dish starts with the right potato. Here in Germany, we have a different type of potatoes that we use for numerous dishes (I explain that in the video about German Potatoes). To make perfect potato dumplings you will need starchy potatoes; they are essential to achieve this creamy constancy!
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Swabian Potato Dumplings – Preparation
Traditionally the finger noodles – Swabian potato dumplings are shaped into thick rolls by hand and then cooked and pan-fried with bacon and Sauerkraut. The rolling process is much easier than you think, and I will show you exactly how to do it.
How to Effortlessly fry Swabian Potato Dumplings
The German fried noodles should be crispy from outside, and the best way to achieve that is to fry them. For this, you will need a large pan, butter and previously cooked and drained Swabian potato dumplings. To make sure that you don’t burn them preheat the pan to medium heat, fry the dumplings slowly and don’t forget to stir them from time to time. If you stir them too often, they won’t get crispy so that I would leave them for 2-3 minutes on one side and the same amount of time on the other. Remember that the best crust needs time, so don’t rush this process by turning the heat up. As soon as they get little brown from both sides, they are ready to be mixed with the rest of the ingredients. Just be careful to don’t burn them accidentally!
Have you ever tried preparing German potato dumplings? If yes, please let me know in the comments down below which are your favourite once? If no I don’t see what you’re waiting for!
For more German side dish recipes, please check our Traditional German potato salads. And if you would like to eat the potato dumplings sweet, please check our strawberry potato dumpling recipe.
More Traditional German Side Dishes:
Traditional Swabian Cheese Spätzle
Traditional German Potato Pancakes
Traditional Swabian Potato Dumplings Schupfnudeln
Ingredients
Dumplings
- 700-800 g potatoes starchy
- 100 g flour all-purpose
- 1 egg
- 1 egg yolk
- salt
- pepper
Sauerkraut
- 1 onion
- 2 tbsp butter
- 200 g sauerkraut cooked or from the can
- 70 g bacon
Instructions
Prepare the Dumplings
- Cook jacket potatoes in a salty water for 25 minutes in the normal pot or 15 minutes in the pressure cooker.
- Let them cool for 20 minutes and peel them.
- Mash potatoes with a potato ricer. Let them rest for another 30 minutes so the water evaporates.
- Mix with flour, egg and egg yolk as well as salt & pepper. Now your potato dough is ready.
- Sprinkle a bit of flour on the surface.
- Form 2 inch (5-6cm) roll from the dough and cut it into 0,5 inch (2cm) thick slices.
- Roll each slice into a finger-shaped noodle. The noodle should be around 3 inches long (7-8cm).
Cook the dumplings
- In the large pot (6l) bring salty water (2-3l)) to boil.
- Turn the heat to low, add the Schupfnudel and make sure that they don't stick to the bottom of the pan by stirring.
- Let them simmer until they come up to the surface.
- Drain them and put them into a large bowl. Cover with kitchen towel and cook the rest of the dumplings.
Fry the dumplings
- In a large pan melt the butter over medium heat.
- In the meantime peel the onion and dice it.
- Fry the onion until translucent, add the bacon and fry until crispy.
- Add the Schupfnudels and let them fry for 3-4 minutes each side. You want them to be a bit crispy.
- Add cooked sauerkraut and fry for another few minutes until all ingredients are warm.
- Serve immediately!
Video
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