Schupfnudeln (Potato Noodle Dumplings) From Baden Recipe

• 2 lbs starchy potatoes (Yukon Gold or Russet)
• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 cup fine semolina flour
• 2 large egg yolks
• 1/4 cup unsalted butter (for dough and frying)
• 1/2 tsp freshly grated nutmeg
• 1 tsp fine sea salt
• 1/2 tsp freshly ground white pepper
• 4 oz thick-cut smoked bacon, diced
• 1 medium yellow onion, finely diced
• 1/2 cup fresh flat-leaf parsley, finely chopped
• 1 tbsp fresh chives, finely sliced
• 1/2 cup sauerkraut, well-drained
• 1/4 cup heavy cream (optional, for extra richness)
• 1 tbsp clarified butter (for finishing)
• Flaky sea salt, to finish
• Freshly cracked black pepper, to finish

Schupfnudeln Instructions

1. Scrub the potatoes and place them in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender, about 25-30 minutes.
2. Drain the potatoes and let them cool just enough to handle. While still warm, peel off the skins using a paring knife or your fingers.
3. Pass the peeled potatoes through a potato ricer or mash them very thoroughly until smooth. Spread the mashed potatoes on a baking sheet to cool completely and allow excess moisture to evaporate.
4. Transfer the cooled mashed potatoes to a large mixing bowl. Add the all-purpose flour, semolina flour, egg yolks, 2 tablespoons of melted unsalted butter, grated nutmeg, fine sea salt, and white pepper. Mix gently with your hands until a soft, slightly tacky dough forms. If the dough is too sticky, add a little more flour as needed.
5. Lightly dust your work surface with flour. Divide the dough into 4 portions. Roll each portion into a rope about 3/4-inch thick. Cut into 2-inch pieces, then roll each piece between your palms to form tapered, finger-shaped dumplings with pointed ends (Schupfnudeln shape).
6. Bring a large pot of salted water to a gentle simmer (not a rolling boil). Working in batches, add the Schupfnudeln and cook until they float to the surface, then simmer for 2-3 minutes longer. Remove with a slotted spoon and transfer to a parchment-lined tray to cool and dry slightly.
7. In a large skillet over medium heat, cook the diced bacon until the fat renders and the bacon is crisp. Add the finely diced onion and sauté until golden and soft, about 5 minutes. Stir in the drained sauerkraut and cook for another 2 minutes. If using, add the heavy cream and cook until slightly thickened. Stir in the chopped parsley and chives, then transfer the mixture to a bowl and wipe out the skillet.
8. In the same skillet, melt 2 tablespoons of unsalted butter and 1 tablespoon of clarified butter over medium-high heat. Add the boiled Schupfnudeln in a single layer and pan-fry, turning occasionally, until golden brown and crisp on all sides.
9. Return the bacon, onion, and sauerkraut mixture to the skillet with the Schupfnudeln. Toss gently to combine and heat through.
10. Transfer the Schupfnudeln to serving plates. Sprinkle with flaky sea salt, freshly cracked black pepper, and extra chopped herbs if desired. Serve immediately.