Entree: Germany – Swabia – Schupfnudeln mit Sauerkraut (Pan-fried crescent potato dumplings served with tangy sauerkraut)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

- 2 lb (900 g) starchy potatoes (Russet), peeled
- 1 1/2 cup (190 g) all-purpose flour, plus extra for shaping
- 1 large egg
- 1 tsp (6 g) salt, plus more for boiling
- Pinch of ground nutmeg
- 4 oz (115 g) smoked bacon, diced
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 14 oz (400 g) sauerkraut, well drained and lightly rinsed if overly sour
- 1/2 cup (120 ml) chicken or vegetable stock
- 1 tsp (2 g) caraway seeds (optional)
- Fresh parsley, chopped, for garnish

Instructions

1. Place potatoes in a pot of cold salted water and simmer until very tender, about 20–25 minutes. Drain and press or rice the hot potatoes while still warm; spread on a tray to cool slightly.
2. Mix the cooled riced potatoes with flour, egg, 1 tsp salt, and a pinch of nutmeg until a soft dough forms. If dough is very sticky, add flour 1 tbsp at a time. Do not overwork.
3. On a lightly floured surface, roll portions of dough into ropes about 1/2 inch (1.5 cm) thick. Cut into 1–1½ inch (2.5–3.5 cm) pieces and roll each into a tapered finger shape (Schupfnudel). Place on a floured tray.
4. Bring a large pot of salted water to a gentle boil. Drop Schupfnudeln in batches; when they float, cook 1–2 minutes more, then remove with a slotted spoon and drain well.
5. In a large skillet, cook diced bacon over medium heat until crisp and fat is rendered. Remove with a slotted spoon and set aside, leaving fat in the pan. Add butter and oil, then sauté chopped onion until soft and translucent.
6. Add drained sauerkraut, caraway seeds, and stock to the skillet. Stir and simmer 6–8 minutes until sauerkraut is heated and most liquid has reduced. Return bacon to the pan and stir.
7. Push sauerkraut to one side of the skillet and add the cooked Schupfnudeln in a single layer. Fry without stirring for 2–3 minutes until golden, then toss and fry additional 2–3 minutes until all pieces are golden and slightly crisp.
8. Combine gently with the sauerkraut mixture, adjust seasoning with salt and pepper, garnish with chopped parsley, and serve hot.