Swabian Schupfnudeln with Sauerkraut and Bacon

Swabian Schupfnudeln made from potato dough are fried golden brown in butter and served with flavorful sauerkraut with bacon and onions. A hearty dish that tastes just like home cooking.

By Beeny · 3 servings · 40 minutes

Ingredients

  • 600 g floury potatoes
  • 200 g wheat flour
  • 1 Stück egg
  • 1 TL salt
  • 1 Prise nutmeg
  • 30 g butter
  • 500 g sauerkraut
  • 100 g bacon, diced
  • 1 Stück onion
  • 1 TL caraway seeds
  • 100 ml water
  • 1 EL cooking oil
  • black pepper, freshly ground

Method

  1. Wash the potatoes and steam them in a steamer for about 20 minutes, until soft. Then peel them while still hot and press them through a potato ricer.
  2. Let the potato mass cool, then knead it with the flour, egg, 1 tsp salt and a pinch of nutmeg into a smooth dough. If needed, add a little more flour.
  3. Divide the dough into four portions, shape each into a roll about 2 cm thick and cut into pieces of equal size. Roll the pieces between your palms into small noodles.
  4. Render the bacon in a large pot or pan without any fat until crispy. Finely dice the onion, add it and sauté until translucent.
  5. Add the sauerkraut, caraway seeds, 100 ml water and pepper to the pot and braise covered for about 20 minutes. If needed, add a little more water.
  6. Meanwhile, cook the Schupfnudeln in boiling salted water for about 2 minutes, until they float to the top. Drain well.
  7. Heat the butter and cooking oil in a large pan. Fry the Schupfnudeln in batches over medium heat until golden brown.
  8. Arrange the Schupfnudeln with the sauerkraut and serve immediately.