Schupfnudeln mit Kraut
A classic German recipe.
Ingredients
- 1-2 lbs russet potatoes
- 2 large eggs
- 1-2 cups flour
- salt & pepper
- pinch nutmeg
- ½ stick butter
- 1 jar sauerkraut
- 1-2 tsp Hungarian paprika
Instructions
Make dumplings:
- Boil the potatoes in their skins until tender. Drain and cool for several hours. Potatoes can also be baked, until tender.
- Peel the cooked potatoes and pass them through a potato ricer or mash with a potato masher.
- Mix potatoes with the eggs and the flour. Season with salt, pepper and nutmeg. Continue to knead the dough until firm.
- Using your hands, shape the potato mixture into fingers. If the dough sticks to your hands, dust them with flour.
- Bring water to barely a boil in a large pot. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove them from the water with a slotted spoon and place them onto a plate.
Make sauerkraut:
- Heat oil in a sauté pan and cook onions until soft and translucent.
- Add pepper and sauerkraut and stir to combine. Cook until liquid evaporates. Remove from heat, cover and keep warm.
- In another pan heat the butter and sauté the boiled dumplings until golden brown and crisp on all sides.
- Add cooked dumplings to sauerkraut and toss to combine.