Entree: Germany – Wurttemberg – Schupfnudeln mit Sauerkraut (Pan‑fried finger‑shaped potato dumplings tossed with sauerkraut and bacon)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 20 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) starchy potatoes, unpeeled (for boiling)
- 1 1/4 cups (150 g) all‑purpose flour, plus more for shaping
- 1 large egg
- 1 tsp (5 g) salt, plus more for boiling
- 6 oz (170 g) smoked bacon, diced
- 1 tbsp (15 ml) vegetable oil or neutral oil
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 14 oz (400 g) sauerkraut, drained and lightly rinsed if very sour
- 1 tsp (2 g) caraway seeds (optional)
- 2 tbsp (30 g) unsalted butter
- 1/4 cup (15 g) fresh parsley, chopped
- Freshly ground black pepper to taste
- 1 tsp (5 ml) apple cider vinegar or to taste (optional)

Instructions

1. Place the potatoes in a large pot, cover with cold salted water, bring to a boil and cook until fork‑tender, about 20–30 minutes depending on size. Drain, peel while hot, and pass through a ricer or mash very finely. Spread the hot mashed potatoes on a tray to cool and release steam; they should be dry to the touch.
2. When the potatoes are nearly cool, mix in 1 tsp (5 g) salt, the egg, and 1 1/4 cups (150 g) flour. Gently combine to form a soft, slightly sticky dough; avoid overworking. Add a little more flour only if too wet.
3. Dust a work surface with flour. Divide the dough into 4 portions and roll each into ropes about 1/2‑inch (1.2 cm) thick. Cut into 1‑inch (2.5 cm) pieces and roll each piece between your hands or on the board to form elongated oval dumplings (Schupfnudeln). Lightly dust with flour to prevent sticking.
4. Bring a large pot of salted water to a boil. Working in batches, drop the dumplings into boiling water; they are done when they float, about 2–3 minutes. Remove with a slotted spoon to a tray and drain.
5. In a large skillet, cook the diced bacon over medium heat until crisp and fat is rendered. Add 1 tbsp (15 ml) oil if the pan is dry. Add the sliced onion and sauté until translucent and starting to brown, about 5 minutes.
6. Add the drained sauerkraut and caraway seeds to the skillet, stir to combine, and cook until heated through and some edges begin to caramelize, about 6–8 minutes. If desired, splash 1 tsp (5 ml) apple cider vinegar to brighten flavors.
7. Push the sauerkraut mixture to one side of the pan, add 2 tbsp (30 g) butter and the cooked Schupfnudeln to the pan. Fry over medium‑high heat, turning occasionally, until the dumplings develop golden brown crusts, about 6–8 minutes total. Toss everything together, season with black pepper and additional salt only if needed.
8. Remove from heat, sprinkle with chopped parsley, and serve hot.