📝 About This Recipe
A beloved staple of Southern German soul food, Krautschupfnudeln combines hand-rolled potato dumplings with tangy, slow-braised sauerkraut and smoky bacon. This dish perfectly balances the soft, pillowy texture of the 'Schupfnudeln' (also known as 'fingernails') with the savory crunch of golden-brown onions and aromatic caraway seeds. It is a comforting Alpine classic that brings the warmth of a rustic mountain hut directly to your kitchen.
🥗 Ingredients
For the Schupfnudeln (Potato Noodles)
- 800 grams Starchy potatoes (boiled in skins, peeled, and riced while warm)
- 200-250 grams All-purpose flour (plus extra for dusting)
- 2 large Egg yolks (at room temperature)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 teaspoon Salt
- 2 tablespoons Clarified butter (Butterschmalz) (for pan-frying)
For the Sauerkraut Base
- 500 grams Sauerkraut (high quality, drained and lightly rinsed)
- 150 grams Smoked slab bacon (Speck) (cut into small cubes)
- 1 large Yellow onion (finely diced)
- 150 ml Vegetable broth
- 1 teaspoon Caraway seeds (slightly crushed to release oils)
- 1 piece Bay leaf
- 1 teaspoon Sugar (to balance the acidity)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish
- 1 bunch Fresh chives (finely chopped)
- 2 tablespoons Fresh parsley (chopped)
👨🍳 Instructions
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1
Boil the starchy potatoes in their skins in salted water until tender (about 20-25 minutes). Drain, let the steam evaporate for a few minutes, then peel while still hot.
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2
Pass the hot potatoes through a potato ricer onto a clean work surface or into a large bowl. Spread them out thinly to allow remaining moisture to escape; this is crucial for a light dumpling.
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3
Once the potatoes are warm (not hot), add the egg yolks, salt, nutmeg, and about 200g of flour. Gently knead the mixture into a smooth, slightly tacky dough. Add more flour only if the dough is too sticky to handle.
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4
Divide the dough into 4 portions. Roll each portion into a long rope about 2cm thick. Cut the rope into 3cm pieces.
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5
Roll each piece between your palms, tapering the ends to form the classic 'fingernail' shape (thick in the middle, pointed at the ends).
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6
Bring a large pot of salted water to a gentle simmer. Drop the Schupfnudeln in batches. When they rise to the surface (about 2-3 minutes), remove them with a slotted spoon and drain well.
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7
In a large heavy-bottomed skillet, sauté the diced bacon over medium heat until the fat renders and the bacon begins to crisp.
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8
Add the diced onions to the bacon fat and cook until translucent and golden. Stir in the sugar to lightly caramelize the onions.
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9
Add the drained sauerkraut, caraway seeds, and bay leaf. Pour in the vegetable broth, cover, and simmer for 15 minutes until the liquid has mostly evaporated and the flavors are melded.
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10
In a separate large frying pan, melt the clarified butter. Add the cooked Schupfnudeln and fry over medium-high heat, tossing frequently, until they are golden-brown and crispy on all sides.
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11
Combine the crispy Schupfnudeln with the sauerkraut mixture in the large skillet. Toss everything together for 2-3 minutes so the noodles absorb the savory juices.
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12
Remove the bay leaf. Season generously with black pepper and a pinch more salt if needed. Serve immediately, garnished with a shower of fresh chives and parsley.
💡 Chef's Tips
Always use starchy (mealy) potatoes like Russets or Yukon Golds for the best texture. Do not overwork the dough; kneading too much develops gluten and makes the noodles rubbery rather than pillowy. If you are short on time, high-quality store-bought fresh Schupfnudeln can be used, but homemade is significantly better. Ensure the sauerkraut is well-drained and the liquid in the pan is reduced, or the noodles will lose their crispiness. For a vegetarian version, omit the bacon and use smoked salt or a dash of liquid smoke to maintain that depth of flavor.
🍽️ Serving Suggestions
Pair this hearty dish with a crisp German Riesling or a cold Weissbier (wheat beer). A side of fresh green salad with a sharp vinaigrette helps cut through the richness of the bacon and butter. Serve with a dollop of sour cream on the side for extra creaminess. In some regions, a side of applesauce is served to provide a sweet contrast to the salty sauerkraut. Follow with a light fruit-based dessert like Rote Grütze (red berry compote).