👨‍🍳 Instructions

1. 1

   Boil the potatoes in their skins in salted water until tender, about 25-30 minutes. Drain and let them steam dry in the pot for a few minutes. While the potatoes are cooking, preheat your oven to 250°F (120°C) and toast the drained potatoes on a baking sheet for about 20 minutes to dry them out further.

   💡 Tip: Drying the potatoes helps prevent a gummy dough.
2. 2

   Peel the warm potatoes and mash them until very smooth, preferably using a potato ricer. In a large bowl, combine the mashed potatoes with flour, cornstarch, salt, nutmeg, pepper, and egg yolks. Mix and knead gently until a smooth dough forms. Add more flour if the dough is too sticky.

   💡 Tip: Do not overmix the dough, as this can make the Schupfnudeln tough.
3. 3

   On a lightly floured surface, divide the dough into portions and roll each into a log about 1 inch thick. Cut the logs into 1-inch pieces. Roll each piece between your hands to form finger-like shapes with tapered ends. Place the formed Schupfnudeln on a floured board.

   💡 Tip: Aim for consistent thickness for even cooking.
4. 4

   Bring a large pot of salted water to a gentle simmer. Carefully add the Schupfnudeln in batches, ensuring not to overcrowd the pot. Cook for about 5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.

   💡 Tip: Boiling them first ensures they are cooked through before frying.
5. 5

   In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan. Add the chopped onion to the bacon fat and sauté until softened, about 5 minutes.

   💡 Tip: Crisping the bacon first renders out flavorful fat for sautéing the onions.
6. 6

   Add the drained sauerkraut and bay leaves to the skillet with the onions. Pour in the vegetable broth or water. Stir well, cover, and simmer over low heat for 10-15 minutes, allowing the flavors to meld.

   💡 Tip: Adding a little liquid helps to soften the sauerkraut and combine the flavors.
7. 7

   While the sauerkraut is simmering, melt 2 tablespoons of butter in a separate large skillet over medium heat. Add the boiled Schupfnudeln in batches and fry until golden brown and slightly crispy on all sides. Add more butter as needed.

   💡 Tip: Frying in batches ensures the Schupfnudeln get nicely browned and crisp.
8. 8

   Add the fried Schupfnudeln and the reserved crispy bacon to the sauerkraut mixture. Stir gently to combine and heat through for a few minutes. Season with salt, pepper, and caraway seeds if using. Serve hot.

   💡 Tip: This dish is excellent served with a dollop of sour cream or a side of applesauce.