Traditional Schupfnudeln with Sauerkraut and Smoked Ham
Often called "fingernudeln," these hand-rolled potato noodles are a southern German soul-food staple. Pan-fried until golden and tossed with savory sauerkraut and smoky ham, they offer a perfect balance of crispy, soft, and tangy flavors.
Servings: 4 servings
Calories: 662kcal
Ingredients
- 1 lb All-purpose flour
- 1 lb Starchy potatoes e.g., Russet
- 1 tsp Salt
- ½ tsp Freshly ground nutmeg plus more to taste
- 2 Eggs
- 1 Medium onion diced
- 1 cup Diced smoked ham speck, or pancetta
- 1.5 lb Sauerkraut drained
- Clarified butter or seed oil for frying
- Sugar some pinches
Instructions
- Prepare Potatoes: Cook the potatoes in their skins until tender. Let them sit until easy to handle, then peel.
- Rice the Potatoes: Mash the potatoes or press them through a potato ricer. They need to be completely fine and smooth.
- Form the Dough: Knead the flour, potatoes, salt, nutmeg, and eggs into a smooth dough. Let the dough rest for about 20 minutes.
- Shape the Noodles: Hand-roll the dough into tapered, finger-like noodles. Use a light dusting of flour to prevent sticking. Meanwhile, bring a large pot of salted water to a boil.
- Boil: Cook the Schupfnudeln in batches over medium-to-high heat. They are done when they float to the surface. Remove with a slotted spoon.
- Sear: Pan-fry the Schupfnudeln in clarified butter or oil until golden brown on all sides. Set them aside.
- Sauté: In the same pan, sauté the onions and fry your choice of ham. Once the ham is browned, add the sauerkraut. Keep everything moving until the sauerkraut begins to brown and caramelize. Add a few pinches of sugar.
- Combine: Add the golden-brown Schupfnudeln back into the pan and stir to combine. Serve hot.
Notes
| Nutrient | Amount per Serving |
| Calories | 662 kcal |
| Total Fat | 17.5 g |
| Carbohydrates | 104.0 g |
| Protein | 22.5 g |
| Fiber | 8.2 g |