The combination of crispy Schupfnudeln and hearty, slightly tangy sauerkraut creates a rustic and delicious taste experience. This dish is especially popular during the cold season and is often found at folk festivals and Christmas markets.
Ingredients (for 4 people):
- 750g potatoes
- 1 egg
- 1 egg yolk
- 20g cornstarch
- 80g wheat flour (Type 405)
- 1 teaspoon salt
- 2 onions
- 500g sauerkraut
- 100g beef ham
- 3 tablespoons sunflower oil
- 2 tablespoons raw cane sugar
- 100ml vegetable broth (prepared)
- 100ml apple juice
- 1 pinch ground black pepper
- 1 pinch nutmeg
- 1 tablespoon sour cream butter
Preparation
Total time: 40 min
Boil the potatoes with the skin on for 25 minutes.
Peel them while still hot.
Add the egg, egg yolk, salt, and spices, then knead by hand.
Mix the cornstarch with the flour, then knead into the dough until it is no longer sticky.
Form rolls about 1 cm thick, then cut them into 3 cm pieces.
Roll each piece between your palms to shape the Schupfnudeln with tapered ends, about 5 cm long.
Cook the Schupfnudeln
- Boil the Schupfnudeln in salted water.
- Once they float to the surface, remove them with a slotted spoon.
Prepare the sauerkraut
- Peel and finely dice the onions.
- Cut the beef ham into small cubes.
- Heat the oil in a pot and sauté the onions and ham.
- Add the sauerkraut and sauté as well.
- Sprinkle with sugar and let it caramelize.
- Pour in the vegetable broth and apple juice.
- Stir constantly until the cabbage is slightly browned.
- Season with salt, pepper, and nutmeg.
Fry the Schupfnudeln
Mix them with the sauerkraut and adjust seasoning as needed.
Heat the butter in a pan.
Fry the Schupfnudeln until they develop a golden-brown color.
Utensils:
- Baking dish
- Non-stick frying pan
