Schupfnudeln with Sauerkraut and Crispy Onions
shared by Nibblore Deutsch
These homemade German potato noodles are pan-fried until golden outside while staying soft and fluffy within. Gently braised sauerkraut, tart apple and crispy onions balance tangy, sweet and deeply savoury flavours. It is a comforting choice for a hearty lunch or dinner. • Choose potatoes of a similar size so they cook at the same rate without absorbing unnecessary water. • Cook one test noodle first: if it falls apart, work 1 tbsp more potato starch into the dough; if it stays firm, continue with the dough as it is. • Let the boiled Schupfnudeln dry thoroughly before frying so they develop a deeply golden crust. • If the sauerkraut is very sour, rinse it briefly under cold water and squeeze it out thoroughly. • For a heartier, non-vegetarian version, render 120 g diced bacon and fry the Schupfnudeln in the bacon fat. • Clarified butter can be replaced with neutral rapeseed oil; add a little butter at the end for flavour. • Finely chopped flat-leaf parsley can be used instead of chives. • Replace the vegetable stock with the same quantity of cloudy apple juice and omit the sugar. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, fry with 1 tsp clarified butter in a pan over medium heat for 6–8 minutes. Boiled but not yet fried Schupfnudeln can be frozen individually on a tray, then stored in the freezer for up to 2 months; fry them directly from frozen over medium heat for 10–12 minutes. Freeze the sauerkraut separately.
- Total time
- 85 min
- Servings
- 4
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 800 gpotatoes, floury
- 1egg yolk
- 150 gplain flour, plus extra for shaping
- 35 gpotato starch
- 1 tspsalt, plus extra for the cooking water
- ¼ tspnutmeg, freshly grated
- 500 gsauerkraut, drained
- 1tart apple, peeled and coarsely grated
- 1onion, finely diced
- 150 mlvegetable stock
- 1bay leaf
- ½ tspcaraway seeds
- ½ tspsugar
- 2 tbspclarified butter
- 20 gbutter
- 2onions, thinly sliced into rings
- 2 tbspchives, finely sliced
- ¼ tspblack pepper, freshly ground
Instructions
- 1Place the unpeeled potatoes in a saucepan, cover with cold water and bring to the boil with the lid on. Reduce the heat and simmer gently for 20–25 minutes, depending on their size, until a small knife slides into the centres without resistance.
- 2Meanwhile, heat 1 tbsp clarified butter in a medium saucepan over medium heat. Cook the diced onion for 4 minutes until translucent. Stir in the sauerkraut, apple, vegetable stock, bay leaf, caraway seeds and sugar. Cover and simmer over low heat for 20 minutes, then uncover and cook for another 5 minutes to reduce the liquid. Remove the bay leaf, season with pepper and add a little salt if needed. Keep warm.
- 3Drain the potatoes, peel them while still hot and pass them through a potato ricer onto a baking tray. Spread them out loosely and leave for 8–10 minutes, until no visible steam remains; do not let them cool completely.
- 4Quickly knead the potatoes with the egg yolk, flour, potato starch, 1 tsp salt and nutmeg to make a soft dough that is just smooth. If it is very sticky, work in no more than 1 additional tbsp flour so the Schupfnudeln remain tender.
- 5Bring a large saucepan of salted water to a gentle simmer. Divide the dough into four portions on a lightly floured work surface, then shape each portion into a log about 2 cm thick. Cut into 3 cm pieces and roll each piece between your palms into a finger-thick noodle with tapered ends.
- 6Cook the Schupfnudeln in three batches in the barely simmering water. Once they float to the surface, cook for 1 more minute; each batch should take about 3–4 minutes in total. Lift them out with a slotted spoon, drain thoroughly and spread them over a lightly greased baking tray.
- 7Melt the butter in a large frying pan over medium heat. Add the onion rings and cook for 10–12 minutes, stirring frequently, until golden brown and crisp around the edges. Remove from the pan and set aside.
- 8Heat the remaining clarified butter in the same frying pan over medium-high heat. Add the Schupfnudeln in as close to a single layer as possible and fry for 8–10 minutes, turning only after the undersides are golden brown. If using a smaller pan, cook them in two batches.
- 9Fold the warm sauerkraut into the fried Schupfnudeln and heat everything for 2–3 minutes. Scatter over the crispy onions and chives, then serve immediately.