Fried Potato Dumplings with Sauerkraut

Ingredients

• 1 kg starchy potatoes
• Salt
• 150 g wheat flour type 1050
• 1 egg
• 1 egg yolk
• nutmeg
• 1 onion
• 80 g turkey bacon
• 5 tbsp clarified butter
• 500 g fresh sauerkraut
• 250 ml meat broth
• 1 bay leaf
• 4 juniper berries
• 0.5 tsp Peppercorns
• ground caraway
• Pepper
• 2 sprigs parsley
• 4 sprigs thyme

Instructions

1. 1.

   Peel, wash and boil potatoes in salted water for about 30 minutes; drain, press through a potato ricer and let steam off. Mix with flour, egg, yolk, salt and nutmeg, then rest the dough briefly.

2. 2.

   Simultaneously peel, halve and thinly slice the onion. Dice the turkey bacon finely. Heat 0.5 tbsp clarified butter in a pot and crisp the bacon for 1–2 minutes; remove with a slotted spoon and drain on paper towels.

3. 3.

   Add onions to the pot and sauté until translucent. Drain sauerkraut and stir it in. Deglaze with broth. Place bay leaf, juniper berries and peppercorns in a spice bag and add to the kraut mixture. Cover and simmer over low heat for about 30 minutes, stirring occasionally and adding more broth if needed.

4. 4.

   Shape the potato dough into finger‑shaped dumplings, 6–8 cm long. Fry portions in hot clarified butter in a large pan until golden brown on all sides, about 4–5 minutes. Keep the cooked dumplings warm at 80 °C (fan 60 °C, gas: level 1) until all are ready. Fold the bacon into the dumplings.

5. 5.

   Season the sauerkraut with salt, caraway and pepper; remove the spice bag.

6. 6.

   Plate the sauerkraut with the fried dumplings. Wash, dry and finely chop parsley, then sprinkle over the dish. Garnish with thyme before serving.