🍽️ Potato Dumplings with Sauerkraut

Name: Potato Dumplings with Sauerkraut
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g mealy cooking potatoes; salt; 100 g flour; 1 egg; 1 egg yolk; 2 onions; 50 g clarified butter; 500 g fresh sauerkraut; 2 bay leaves; 2 tsp juniper berries; 0.25 l vegetable broth; 100 ml dry white wine; 1 tsp sugar; 40 g fatty bacon

520 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

800 g mealy cooking potatoes
salt
100 g flour
1 egg
1 egg yolk
2 onions
50 g clarified butter
500 g fresh sauerkraut
2 bay leaves
2 tsp juniper berries
0.25 l vegetable broth
100 ml dry white wine
1 tsp sugar
40 g fatty bacon

Instructions

1. Peel the potatoes the day before and wash them thoroughly.
2. Boil the potatoes in salted boiling water for about 25 minutes.
3. Drain the potatoes and let them cool down completely.
4. Press the cooled potatoes through a potato ricer the next day.
5. Mix the potatoes with flour, egg, egg yolk, salt, and pepper to form a dough.
6. Let the dough rest for a short time.
7. Peel the onions and cut them in half into thin strips.
8. Heat the lard in a pot.
9. Sauté the onion strips in the lard.
10. Add the sauerkraut, bay leaves, and juniper berries.
11. Pour in the broth and the wine.
12. Simmer the sauerkraut covered on low heat for about 30 minutes.
13. Shape the potato dough into finger-long noodles about 8 cm in length.
14. Boil the noodles in plenty of salted water for 5 minutes.
15. Remove the noodles with a slotted spoon and let them drain.
16. Season the sauerkraut to taste with salt and pepper.
17. Remove the bay leaves from the sauerkraut.
18. Dice the bacon and render it in a large pan.
19. Fry the potato noodles in the pan until golden brown on all sides.
20. Serve the noodles together with the sauerkraut on pre-warmed plates.

Nutrition per serving

kcal: 520
Protein: 12 g · Fett/Fat: 25 g · Carbs: 54 g