Crispy fried potato noodles
A recipe for crispy fried Schupfnudeln, with separately cooked carrots, sauerkraut, bacon and onions.
I fry dumplings with bacon and onions separately from the cabbage. That's how they get really crispy. I used to cook everything together in a pan, it does get cooked, but not brown and crispy enough for my taste. Finally, I mix everything together in a pan.
You can make potato noodles yourself - there is even a machine for it - I have taken a pack of bought Schupfnudeln for the fast weekend kitchen, which is really in good quality.
In addition to the package Schupfnudeln (ready to pan) you need:
1 large tin of mild sauerkraut
1 big carrot
200 g bacon cubes
2 large onions, chopped
Salt, pepper, sweet paprika, bay leaf, 1 teaspoon caraway, 3 juniper berries, 3 allspice berries
In a pan I fry the bacon and the onions and add the Schupfnudeln. On low heat everything is fried golden brown.
In a pot, I heat some oil and the spices mentioned. The picked sauerkraut comes to it.
Directly into the pot I rasp a peeled thick carrot. Add a little water and stew for about 20 minutes.
From time to time may pour some water - or broth. Firstly, the carrot gives it a nice color and removes the spicy acidity of the herb - it therefore tastes nice and mild.
After the cooking time, shovel the herb with a skimmer to the Schupfnudelpfanne, so that as little liquid as possible in the pan, it should not be soupy.
This is a really cheap food!
