Traditional Swabian Potato Dumplings Schupfnudeln
Servings 4 people
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
By loading the video, you agree to YouTube's privacy policy.
Learn more