Traditional Swabian Potato Dumplings Schupfnudeln

Prepare the Potatoes

1. Peel and cook the potatoes in salty water until tender.
2. Drain the potatoes, leave the pot open and let the water evaporate.
3. Take a large bowl and mash the potatoes with a potato ricer.
4. Add flour, eggs, and salt.
5. Knead the potato dumpling mixture well together with your hand.

Form the dumplings

1. Sprinkle a bit of flour on the countertop.
2. Form a 2-inch (5-6cm) roll from the dough and cut it into 0,5 inch (2cm) thick slices.
3. Roll each slice into a finger-shaped noodle. The noodle should be around 3 inches long (7-8cm).

Cook the dumplings

1. In the large pot (6l) bring salty water (2-3l)) to boil.
2. Turn the heat to low, add the Schupfnudel, and stir them with a large spoon to ensure they don't stick to the bottom of the pot.
3. Let them simmer until they come up to the surface.
4. Drain them and put them into a large bowl. Keep them warm and moist with a kitchen towel, and cook the rest of the dumplings.

Fry the dumplings

1. In a large pan melt the butter over medium heat.
2. In the meantime peel the onion and dice it.
3. Fry the onion until translucent, add the bacon and fry until crispy.
4. Add the Schupfnudels and let them fry for 3-4 minutes each side. You want them to be a bit crispy.
5. Add cooked sauerkraut and fry for another few minutes until all ingredients are warm.
6. Serve immediately!