Schupfnudeln with Sauerkraut

Scrub the potatoes clean with paper towel, and transfer to a large pot. Add enough cold water to cover. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are done. Begin checking after 10 minutes by poking the potato with a paring knife. Potatoes are done when they are tender all the way through. The knife should easily get through, but not break the potatoes. Don’t over cook.

Carefully remove the potatoes into a large colander to cool a bit. Peel potatoes and rice onto a large bowl while still warm. Cover and let rest in room temperature for few hours.

In a medium pot add the sauerkraut, bay leaf, juniper seeds and water. Bring to a boil over medium-high heat. Reduce heat to medium-low and continue cooking for about 20 minutes. Keep warm for later use.

To make the potato dough: Sprinkle 2/3 of the flour, salt and nutmeg over the potatoes and crumble with the tip of your fingers. Whisk the egg in a cup and pour over the mixture. Knead quickly into dough, adding the rest of the flour when necessary. Don’t over knead as the dough will become soft and require more flour. Immediately proceed to the final step!

While making the potato noodles work with slightly floured hands. On a slightly floured surface, form 4 rolls, each about 2-cm thick. Cut each into 2-cm pieces. Form each piece into a noodle. Transfer onto a clean towel.

Heat clarified butter in a large frying pan over medium-high heat. Fry the potato noodles (in 4 batches) on all sides until golden brown. Remove onto a plate.

Pour out most of the clarified butter from the pan leaving about 4 tablespoons. Add in the chopped onions and the bacon and cook for a few minutes. Add in the sauerkraut without the liquids if any and mix well. Carefully fold in the potato noodles. Sprinkle with the caraway seeds, cover and cook for about 10 minutes. Serve immediately.