Potato pancakes with sauerkraut – South Tyrolean tradition rediscovered

Calories & Effort

• Calories per serving: approx. 470 kcal
• Preparation time: approx. 40 minutes
• Total time: approx. 2 hours

Ingredients for 6 people

For the Sauerkraut:

• 750 g sauerkraut
• 1.125 l water
• 150 g bacon (in one piece)
• 4 juniper berries
• 8 peppercorns
• ¾ tsp caraway seeds
• 1½ bay leaves
• 75 g butter
• 150 g diced onion
• 3 cloves of garlic, finely chopped
• 1½ tbsp flour
• Salt, pepper from the mill

For the potato dough:

• 450 g potatoes
• 1½ egg yolks
• 1½ tbsp melted butter
• 150 g flour
• 1 pinch of nutmeg
• Salt

Additional:

• Baking fat

Preparation

1. Prepare the sauerkraut

• If the sauerkraut is too sour, press it out or briefly soak it in cold water.
• Place the sauerkraut in a large pot, add water, and add the bacon in one piece.
• Add juniper berries, peppercorns, caraway seeds, and bay leaves, lightly salt, and simmer covered for about 1½ hours over low heat.

2. Make the roux

• Heat the butter in a pan, sauté the diced onions and garlic until translucent.
• Dust with flour and stir constantly to make a light roux.
• Mix the roux into the cooked sauerkraut and let it simmer for another 10 minutes. Season with salt and pepper.

3. Make the potato dough

• Peel the potatoes, cut them into cubes, and cook in salted water for about 20 minutes until soft. Drain and let steam dry.
• Press the potatoes through a ricer or mash finely.
• Add egg yolks and melted butter and mix well. Allow the mixture to cool completely.
• Add flour, nutmeg, and salt, and knead into a smooth dough.

4. Shape and fry the potato dumplings

• Roll out the potato dough to a thickness of 1–2 mm and cut out circles with a round cutter.
• Heat the baking fat in a pot or deep fryer to 180 °C.
• Add the cut-out dough circles in portions to the hot fat and fry for about 2 minutes until golden yellow. Drain on kitchen paper.

5. Serve

• Serve the crispy potato dumplings together with the warm sauerkraut. For extra flavor, you can sprinkle the sauerkraut with some fresh pepper.

Tips from the professional

1. Refine the sauerkraut: For a slight sweetness, you can add half a teaspoon of sugar to the sauerkraut.
2. Roll out the dough evenly: Use a rolling pin with spacers to achieve an even dough thickness.
3. Fry without odor: Add a slice of raw potato to the hot fat – this neutralizes the smell.
4. Vegetarian variant: Omit the bacon and instead use some smoked tofu or smoked paprika for a smoky flavor.
5. Versatility: The potato dumplings can also be combined with sweet toppings like applesauce or cranberries.

Why love this recipe?

Potato dumplings with sauerkraut is a hearty dish that combines tradition and enjoyment. The combination of crispy potato cakes and spicy sauerkraut makes it perfect for a cozy meal with family and friends. Try this recipe and enjoy a piece of South Tyrolean home on your plate!