Entree: Germany – Baden – Schupfnudeln mit Sauerkraut (Finger-shaped potato dumplings pan-fried until golden and served with braised sauerkraut)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Total 1 hr

Ingredients

- 2 lb (900 g) starchy potatoes (Russet or Yukon Gold), peeled
- 1 1/2 cup (190 g) all-purpose flour, plus extra for shaping
- 1 large egg (50 g)
- 1 tsp (5 g) fine salt for the dough
- 1/4 tsp (0.5 g) ground nutmeg
- 6 slices bacon, chopped, approx. 6 oz (170 g)
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely sliced (150 g)
- 2 tbsp (30 ml) vegetable oil (for frying)
- 14 oz (400 g) sauerkraut, drained
- 1/2 cup (120 ml) dry white wine (or extra stock)
- 1/4 cup (60 ml) water or light stock
- 1 tsp (2 g) caraway seeds (optional)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)

Instructions

1. Boil the peeled potatoes whole in salted water until fork-tender, about 20–25 minutes. Drain well, let steam-dry a few minutes, then pass through a potato ricer or mash very finely. Spread the hot riced potatoes on a tray to cool until just warm.
2. When potatoes are warm (not hot), sprinkle in the salt, nutmeg, and about 1 1/4 cup (158 g) of the flour and add the egg. Gently combine to form a soft, slightly sticky dough, adding remaining flour a little at a time only if needed to make it workable. Shape the dough into logs on a lightly floured surface and cut into 1-inch (25 mm) pieces; roll each piece between your palms to form characteristic tapered Schupfnudeln.
3. Bring a large pot of salted water to a gentle simmer. Cook the Schupfnudeln in batches: drop in and as soon as they float, remove with a slotted spoon and spread on a tray to drain.
4. In a large skillet, cook the chopped bacon over medium heat until crisp and browned; remove most of the rendered fat leaving about 1 tbsp (15 ml) in the pan. Add the butter and the sliced onion and sauté until translucent and caramelized, about 6–8 minutes.
5. Add the drained sauerkraut, white wine, water or stock, and caraway seeds to the skillet with the onions and bacon. Simmer gently, covered, for 10–12 minutes until the flavors meld; season with salt and pepper to taste.
6. In another large frying pan, heat the vegetable oil over medium-high. Add cooked Schupfnudeln in a single layer and pan-fry, turning occasionally, until golden and crisp on most sides, about 6–8 minutes per batch. Transfer to a warm plate.
7. To serve, mound sauerkraut on plates and top with crispy Schupfnudeln. Sprinkle with chopped parsley if desired and serve immediately.