Schupfnudeln with sauerkraut

STEP BY STEP

Let's make something delicious.

1. 01

   Place the potatoes in a large saucepan, add just enough water to cover and bring to the boil. Cook for about 20–25 mins, then leave to cool and peel. Finely grate the potatoes using a kitchen grater and knead the mixture thoroughly in a mixing bowl.

2. 02

   Add the egg yolk, flour, salt and pepper and knead into the dough. Leave the dough to rest in the fridge for 20 mins, then roll out on a floured work surface.

3. 03

   Cut the potato dough into 2 cm thick slices and shape into finger-shaped dumplings by hand.

4. 04

   Bring a saucepan of water with a little salt to the boil and cook the fresh dumplings for 8–10 mins. Lift them out with a slotted spoon, then fry in a non-stick frying pan with a generous amount of rapeseed oil until golden brown on all sides.

5. 05

   Clean and halve the mushrooms. Add them to the dumplings along with the sauerkraut and diced ham, and fry together for 5–10 mins.

6. 06

   Cut the spring onion into fine strips and add to the dumplings just before serving. Season everything with salt and pepper to taste.