German
Schupfnudeln mit Sauerkraut (Pan-Fried Potato Noodles with Sauerkraut)
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Schupfnudeln mit Sauerkraut (Pan-Fried Potato Noodles with Sauerkraut) is German home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Put the potatoes in a pot of salted water, bring to a boil, and cook for 15 to 18 minutes, until fork-tender, then drain well and mash until smooth, letting the mash cool for 10 minutes.
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Mix the mashed potatoes with the flour, egg yolks, nutmeg, and half the salt until a soft, slightly sticky dough forms.
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Roll the dough into ropes about as thick as a finger on a floured surface, then cut into 2-inch lengths and taper the ends by rolling them between your palms.
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Drop the Schupfnudeln into a pot of simmering salted water and cook until they float, about 3 minutes, then lift out with a slotted spoon.
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Melt half the butter in a large skillet over medium-high heat and fry the Schupfnudeln, turning occasionally, for 6 to 8 minutes, until golden and a little crisp at the edges.
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While they fry, warm the sauerkraut with the caraway seeds and remaining butter in a separate pan for 8 to 10 minutes, then season everything with the remaining salt and the pepper and serve together; the southern Feierabend supper, not a cousin of Kaesespaetzle.
Watch how to cook Schupfnudeln mit Sauerkraut (Pan-Fried Potato Noodles with Sauerkraut)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Schupfnudeln mit Sauerkraut (Pan-Fried Potato Noodles with Sauerkraut), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Schupfnudeln mit Sauerkraut (Pan-Fried Potato Noodles with Sauerkraut) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Backfisch (Pan-Fried Breaded Plaice) |
| Gluten | Yes | Bratkartoffeln (German Pan-Fried Potatoes) |
| Shellfish | No | |
| Eggs | Yes | Abendbrot-Teller mit Putenschinken (Cold Evening Bread Plate with Turkey Ham) |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 470 kcal
- Protein
- 10 g
- Carbs
- 66 g
- Fat
- 18 g
- Fiber
- 8 g
- Sugar
- 3 g
- Sodium
- 1440 mg
- Saturated fat
- 10 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Schupfnudeln mit Sauerkraut (Pan-Fried Potato Noodles with Sauerkraut) takes about 40 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.