Schupfnudeln with Ham, Onion and Cabbage / Fingernudeln (Schupfnudeln) mit Schinken-Zwiebel-Kraut

Page 214

Cuisine: German/Austrian/Swiss | Course Type: Main Courses

(1 review)

Tags: home cooking German Southern German schupfnudeln sauerkraut

Recipe Review

Not bad - but not especially good either. The schupfnudeln were quite dense and dry, the sauerkraut was too dry as well as too creamy (I didn't even know it was supposed to contain cream!). It wasn't too bad, but it definitely wasn't how they were supposed to taste.

It's hard to say what went wrong with the schupfnudeln. The recipe gives 150-200g flour, depending on how starchy the potatoes are, and says that should result in a nice, sleek dough. We used a lot more flour to reach that stage, though I'm not sure that that then means that we added too much flour, but probably yes. DH also thinks he kneaded the dough too much, though I don't know why that should matter with this type of dough. Moreover, we didn't add enough salt, and too much nutmeg (my estimate is that it was something like 1/4-1/2 teaspoon). They ended up tasting slightly sweet, like pancakes, which definitely wasn't the idea.

The sauerkraut - well, I was mainly astonished over the crème fraîche that went in there, and perhaps we just let it cook for too long, or it just needed some extra liquid.

I'll try to find another recipe in one of my books, and otherwise online. It's a pity that this one didn't work out, it's one of my favourite dishes on fairs and wine festivals.

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