South German potato dumplings pan-fried with crisp bauchspeck and stewed sauerkraut. Heavy, savoury, traditional — what gets eaten in Bavaria after a day of hiking.
Serves 4Prep 30 minCook 25 min
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Ingredients
- 500 g schupfnudeln (potato finger-dumplings, fresh or vacuum-packed)
- 200 g bauchspeck, cut into 1 cm batons
- 1 onion, diced
- 500 g drained sauerkraut
- 1 apple, peeled and diced
- 1 teaspoon caraway seeds
- 150 ml dry white wine or apple juice
- 1 tablespoon butter
- Salt and freshly cracked black pepper
- 1 tablespoon chopped parsley
Method
- 1Render the bauchspeck in a wide cold pan over medium heat until crisp, about 8 minutes. Lift the lardons out with a slotted spoon. Reserve the fat.
- 2Add the onion to the pan; cook 5 minutes in the bacon fat.
- 3Add the sauerkraut, apple, caraway, and wine. Cover and simmer 12 minutes.
- 4Meanwhile, in a separate skillet, melt the butter over medium-high heat. Add the schupfnudeln in a single layer; cook undisturbed for 3 minutes per side until golden and crisp.
- 5Stir the bauchspeck back into the sauerkraut. Pile the sauerkraut onto plates.
- 6Top with the crisp schupfnudeln. Crack pepper over the top, scatter parsley. Serve with German mustard.
Chef's tip
If you can't find schupfnudeln, gnocchi work as a substitute — but they cook faster, so reduce the pan-fry time to 90 seconds per side.