Schupfnudeln mit Sauerkraut: German Potato Noodles with Sauerkraut

dirndl kitchen schupfnudeln sauerkraut german recipe3

5 from 7 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

Cook Time20

Total Time50

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: servings

Calories: 458kcal

Author: Author: Sophie Sadler

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

Metric - US Customary

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.

Notes

Expert tips:

Don’t overwork the dough - mix just until it comes together.
If the dough feels sticky, add flour a little at a time (too much makes it dense).
Keep the simmer gentle - boiling too hard can knock them around and weaken the shape.
If your noodles aren’t browning, your pan is too crowded - cook in batches.

How to serve Schupfnudeln

Serve hot as a complete meal - this one really doesn’t need much else.

If you want options:

With a simple green salad

As a side with roasted meats
Sweet version: pan-fried in butter, tossed with sugar, served with plum compote

If you’re in the mood to keep the cozy German comfort-food theme going, try my Christmas Market Dampfnudelnnext - soft, pillowy, and exactly the kind of treat you’d grab on a winter stroll. For another potato-based classic, my Golden Potato Pancakes are the perfect crispy companion to anything savory (and they’re always a hit with applesauce, too). And if you’d like a little extra heart behind the recipes, you might enjoy A Tribute to My Dear Grandma Sieghilde- it’s a sweet read and a glimpse into the family traditions that inspire so much of my German cooking.

Storage + freezing

Schupfnudeln are best fresh, but leftovers keep well.

Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet with a little butter to bring back the crisp edges.
Freezer: Freeze the shaped noodles on a tray, then transfer to a freezer bag (or freeze after boiling once fully cooled). Pan-fry from frozen over medium heat, giving them extra time to brown.

Nutrition