Classic Pan-Fried Schupfnudeln with Sauerkraut

make schupfnudeln

1. 1Boil whole, unpeeled potatoes in salted water until tender, about 20–25 minutes; drain and cool slightly.
2. 2Peel and rice or mash potatoes while still warm, spreading them to release steam; let cool until just warm.
3. 3Combine riced potatoes with beaten egg, salt and most of the flour; mix gently to a soft dough, adding more flour if too sticky.
4. 4Divide dough into portions, roll each into a long rope about 1.5 cm thick, and cut into 2–3 cm pieces; shape by rolling between palms into tapered ovals.
5. 5Bring a large pot of salted water to a gentle boil and cook schupfnudeln in batches until they float, about 2–3 minutes; remove with a slotted spoon and drain on a tray.

cook sauerkraut and finish

1. 1In a large frying pan, cook diced bacon over medium heat until crisp and fat renders, about 6–8 minutes; remove some crisp pieces for garnish if desired.
2. 2Add sliced onion to the bacon fat and cook until soft and golden, then stir in sauerkraut and butter; cook gently for 6–8 minutes to warm and meld flavors.
3. 3In a separate large skillet, heat oil with a little butter over medium-high heat and fry the boiled schupfnudeln in batches until golden and slightly crispy on all sides, about 4–6 minutes per batch.
4. 4Toss the fried schupfnudeln with the sauerkraut mixture and most of the crispy bacon, adjust seasoning with salt and pepper, and serve warm topped with remaining bacon.