Wednesday, December 02, 2009

Rolled potato dumplings with sauerkraut

Lately I have been into sauerkraut. More than usual I would say, as living in Germany makes it very easy to get to know new ways of preparing and eating sauerkraut.
So this is another dish with cooked sauerkraut, pan fried potato dumplings (Schupfnudeln mit Sauerkraut). It is a typical dish from south of Germany, Schwabia.

Potato dumplings are basically gnocchi that are rolled and pan-fried until golden. Result? Nice crunchy-crust dumplings with soft inside. And together with sauerkraut they make a most wonderful hearty winter dish. I heart it.

I found the recipes for dumplings and sauerkraut at the website of a German food magazine called Essen und Trinken. The second recipe is a fancy way of preparing these noodles but I choose to make them simple and traditional, just like they are served on the country side.

Rolled potato dumplings with sauerkraut
serves 2
adapted from Essen und Trinken
400 gr floury potatoes
1 large egg yolk
1 tbsp corn starch
0,5 dl flour (or as needed)
freshly ground white pepper and nutmeg
some salt

200 gr sauerkraut

50 gr smoked ham
1 small onion
1 tsp caraway seeds
1 bay leaf
1 dl vegetable stock

Put potatoes with skin on in a sauce pan with water and salt and cook until done. In the meantime chop finely the onions, and cube the smoked ham. Heat a sauce pan with some oil, add onions and ham and cook until they get some colour. Add sauerkraut, caraway seeds, bay leaf and vegetable stock. Cover and cook on low temperature for about 40 minutes. The sauerkraut will become brownish.

When potatoes are done let cool 5 minutes and peel. This can also be done one day in advance. Mash potatoes, add the rest of the ingredients and mix well. The potato dough should not be sticky when you touch it with clean hands. If it is sticky add some more flour.

Take a piece of potato dough and on a table roll into finger thick rolls. Cut dumplings, 5 cm, and form spikes at the ends. Boil water with salt in a sauce pan and cook dumplings for about 2-3 minutes. Drain well.

In a pan heat some oil, add drained dumplings and fry until golden. When done add sauerkraut and serve directly. The dumplings get soft quite quickly when mixed with sauerkraut so add them in the last minute. Guten Appetit!

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