German cuisine · Dough, Pasta & Rice

Schupfnudeln (Potato Noodles) with Sauerkraut

Golden pan-fried potato noodles with mild sauerkraut.

Ingredients · for 4 servings

• 800 g floury potatoes
• 150 g flour
• 1 egg
• 1 pinch of nutmeg
• 500 g sauerkraut
• 1 onion
• 1 apple
• 100 ml apple juice
• 1 bay leaf
• Butter for frying
• Salt

Instructions

1. Boil the potatoes, peel them, press them through a ricer and let them cool.
2. Knead into a dough with the flour, egg, salt and nutmeg.
3. Shape the dough into finger-thick rolls and cut into noodles with pointed ends.
4. Braise the sauerkraut with the onion, apple pieces, apple juice and bay leaf for 20 minutes.
5. Fry the Schupfnudeln in butter until golden all over and serve with the kraut.