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Ingredients
For the Schupfnudeln:
- 400g potatoes
- 150g all-purpose flour
- 1 egg
- Salt to taste
For the Sauerkraut:
- 400g sauerkraut
- 1 onion, chopped
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 100ml vegetable broth
- Salt and pepper to taste
Instructions
1. Cook the potatoes in salted water until tender, then drain and mash them.
2. Mix the mashed potatoes, flour, egg, and salt in a bowl until well combined.
3. Knead the dough on a lightly floured surface until smooth.
4. Divide the dough into small portions and roll each portion into a long rope.
5. Cut the ropes into bite-sized pieces and shape them into small dumplings.
6. In a large pot, bring salted water to a boil and cook the Schupfnudeln until they float to the surface.
7. In the meantime, heat the vegetable oil in a pan and sauté the chopped onion until translucent.
8. Add the sauerkraut, sugar, vegetable broth, salt, and pepper to the pan and simmer for about 10 minutes.
9. Drain the cooked Schupfnudeln and add them to the sauerkraut mixture.
10. Stir gently to combine and cook for another 5 minutes.
How to prepare
1. Prepare all the ingredients for the Schupfnudeln and the sauerkraut.
2. Cook the potatoes until tender, then mash them.
3. In a bowl, mix the mashed potatoes, flour, egg, and salt until well combined.
4. Knead the dough on a lightly floured surface until smooth.
5. Divide the dough into small portions and roll each portion into a long rope.
6. Cut the ropes into bite-sized pieces and shape them into small dumplings.
7. Bring salted water to a boil in a large pot and cook the Schupfnudeln until they float to the surface.
8. While the Schupfnudeln are cooking, heat the vegetable oil in a pan and sauté the chopped onion until translucent.
9. Add the sauerkraut, sugar, vegetable broth, salt, and pepper to the pan and simmer for about 10 minutes.
10. Drain the cooked Schupfnudeln and add them to the sauerkraut mixture.
11. Stir gently to combine and cook for another 5 minutes.
Preparation time
Preparation time: 30 minutes
Servings
Serves 4
Nutrition Facts
Calories: 450
Carbohydrates: 65g
Protein: 10g
Fat: 15g
Tips
- You can add bacon or sausage to the sauerkraut for extra flavor.
- Serve the Schupfnudeln with a dollop of sour cream and sprinkle with fresh chives.
- If you prefer a crispy texture, you can pan-fry the cooked Schupfnudeln in butter until golden brown.
FAQs
Q: Can I make the Schupfnudeln in advance?
A: Yes, you can prepare the Schupfnudeln ahead of time and freeze them. Just thaw them before cooking.
Q: Can I use store-bought sauerkraut?
A: Yes, you can use store-bought sauerkraut, but fresh sauerkraut will give a better flavor.
Q: Can I substitute the potatoes with sweet potatoes?
A: Yes, you can use sweet potatoes instead of regular potatoes for a slightly different taste.
Q: Can I use gluten-free flour?
A: Yes, you can use gluten-free flour if you have a gluten intolerance.
Enjoy your homemade Schupfnudeln with Sauerkraut!
