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Schupfnudeln mit Sauerkraut
Schupfnudeln are traditional German potato noodles, similar to gnocchi but with a distinct finger-like shape. When pan-fried until golden and served with tangy sauerkraut, they become a hearty and comforting dish, often found at Christmas markets and in Southern Germany.
๐ง ์ฌ๋ฃ
- 2 lbs Russet potatoes(starchy potatoes, peeled and quartered)
- 1 cup All-purpose flour(plus more for dusting)
- 3 tablespoons Cornstarch
- 2 teaspoons Salt(plus more for boiling water)
- 1/4 teaspoon Nutmeg(freshly grated)
- 1/4 teaspoon Black pepper(freshly ground)
- 2 large Large egg yolks
- 4 tablespoons Butter(divided)
- 1 lb Sauerkraut(drained)
- 4 oz Bacon(diced)
- 1 medium Onion(finely chopped)
- 1/2 cup Broth (vegetable or chicken)
- 1/4 cup Apple juice
- 1 teaspoon Caraway seeds
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook until tender, about 20-30 minutes. Drain the potatoes and return them to the warm pot to dry out for a few minutes. Preheat oven to 300ยฐF (150ยฐC) and place the potatoes on a baking sheet to toast for about 5 minutes, until the moisture is removed from the outside.
- 2
Peel the warm potatoes and mash them until very smooth, or pass them through a potato ricer. In a large bowl, combine the mashed potatoes with flour, cornstarch, egg yolks, salt, pepper, and nutmeg. Mix until just combined, adding more flour if needed to form a smooth, non-sticky dough.
๐ก ์ ๋ฌธ๊ฐ ํ: Avoid overmixing the dough, as this can make the noodles tough. - 3
On a lightly floured surface, divide the dough into four equal pieces. Roll each piece into a log about 1 inch in diameter. Cut the logs into 1-inch pieces and roll each piece between your hands to form finger shapes with tapered ends.
- 4
Bring a large pot of salted water to a boil. Gently drop the Schupfnudeln into the simmering water in batches. Cook until they float to the surface, about 3-5 minutes. Remove with a slotted spoon and set aside.
๐ก ์ ๋ฌธ๊ฐ ํ: Do not overcrowd the pot; cook in batches. - 5
While the noodles are boiling, prepare the sauerkraut. In a large pot or Dutch oven, cook the diced bacon over medium heat until crisp. Remove bacon and set aside, leaving the rendered fat in the pot. Add the chopped onion and sautรฉ until softened, about 5 minutes. Add the drained sauerkraut, broth, apple juice, and caraway seeds. Bring to a simmer, then cover and cook for 15-20 minutes, stirring occasionally. Stir in the cooked bacon.
- 6
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the boiled Schupfnudeln in a single layer and pan-fry until golden brown and slightly crispy on all sides, about 5-7 minutes per batch. Add more butter as needed.
๐ก ์ ๋ฌธ๊ฐ ํ: Cook in batches to ensure even browning. - 7
Serve the pan-fried Schupfnudeln hot alongside the prepared sauerkraut.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing starchy potatoes is crucial for a light and fluffy texture.
- โEnsure the potatoes are well-dried after boiling to reduce moisture.
- โDon't overwork the dough, as this can lead to tough noodles.
- โCook the Schupfnudeln in batches to achieve a good sear.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Serve Schupfnudeln with a creamy mushroom sauce.
- Toss with poppy seeds and powdered sugar for a sweet dessert version.
- Add a pinch of cinnamon to the dough for a hint of sweetness.