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dirndl kitchen schupfnudeln sauerkraut german recipe3
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5 from 6 votes

Schupfnudeln mit Sauerkraut: German Potato Noodles with Sauerkraut

Schupfnudeln mit Sauerkraut fall into the rare category of 'extremely satisfying, nutritious AND low-cost.' Feed and please a crowd with this simple German potato noodle recipe.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Christmas Market, German
Keyword: Authentic german noodle recipe, Cheap German Recipes, Easy and low cost german recipe, german potato dumpling recipe, German potato noodle recipe, German potato recipe, German Recipes with Sauerkraut, German Sauerkraut recipe, German schupfnoodle recipe, German schupfnudel recipe, immune-boosting recipe, Low cost German recipe, nutritious winter recipe, simple recipes with sauerkraut
Servings: 4 servings
Calories: 458kcal

Ingredients

Schupfnudeln

  • 50 g butter
  • 1 egg yolk
  • 500 g potatoes russet or high in starch
  • 100 g all-purpose flour plus some more for rolling out the dough
  • ½ teaspoon salt
  • 1 pinch nutmeg using freshly grated nutmeg like my Oma Inge always does makes all the difference!
  • 50 g semolina flour sub with regular flour or potato starch if you don't have semolina flour

Prepare with Sauerkraut

  • 150 g thick-cut bacon
  • 1 tablespoon butter
  • 1 onion medium sized
  • 500 g sauerkraut I used a large jar that's 680 g
  • salt and pepper to taste

Instructions

Make the Schupfnudeln

  • Boil the potatoes, peel them and allow them to cool a bit. Press them through a potato ricer or spätzle press, then knead with the flour, semolina flour, salt, nutmeg, butter and egg yolk until you achieve a smooth dough.
  • On a floured surface, create two logs about 1 inch wide and cut the log into 1 inch slices. Shape each slice into finger-thick noodles with pointed ends.
  • Salt a large pot of water and bring to a gently simmering boil. Carefully add the Schupfnudeln to the boiling water with the help of a skimmer. Continue simmering for 5 minutes (they should be swimming at the surface). Carefully remove noodles with a skimmer into a sieve or strainer, allowing any excess water to drip off.

Make Sauerkraut Skillet

  • Cut the bacon and onion into small dice. Heat a deep skillet or pot on medium high (you need to have a lid for it). Add the bacon and cook until starting to get crispy. Add the onion and cook for a few minutes, stirring occasionally. Add the sauerkraut (with brine), then add the lid and cook on low for 10 to 15 minutes.
  • In the meantime, heat the butter in a separate skillet and add the noodles. Cook until golden brown and crisp, turning over once or twice. Mix together the noodles with the sauerkraut mixture and garnish with some fresh, chopped parsley or fresh, chopped chives.

Nutrition

Calories: 458kcal | Carbohydrates: 37g | Protein: 11g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 1484mg | Potassium: 377mg | Fiber: 5g | Sugar: 4g | Vitamin A: 502IU | Vitamin C: 20mg | Calcium: 56mg | Iron: 4mg