Pan-fried potato dumplings with sauerkraut, Schupfnudeln

Peel the potatoes, then weigh the specified amounts. Cut the potatoes into even pieces. Cover with unsalted cooking water and cook for about 25 min until very tender. Drain and let steam dry in the warm pan off the heat. Discard the cooking water.

Peel and chop the onions. Melt 40 g butter in another pan and soften the onion for 5 min. Add the wine and reduce for 3 min, then add the stock, sauerkraut, bay leaves, pepper and 1 g salt. Partly cover and simmer for 35 min. Keep covered and warm.

Separate the eggs and weigh the specified amount of yolks. Press the hot potatoes through a potato ricer into a bowl. Spread slightly and cool for about 10 min until comfortable to touch. Add the weighed yolks, 250 g flour, nutmeg and 4 g salt. Mix briefly by hand without prolonged kneading: the dough must be rollable.

Use the remaining 30 g flour to dust the worktop and hands. Roll small fingers about 5 cm long and 1.5 cm thick at the centre, tapered at the ends.

Oil a tray with 5 ml oil. Poach the fingers in small batches in a large pan of gently simmering unsalted water. Once they float, cook for about 2 min more, then lift onto the tray with a slotted spoon. Let dry without stacking.

Fry the bacon in a large pan for about 5 min until cooked and browned. Set aside.

In the same pan, add the remaining 20 g butter and remaining 15 ml oil. Brown the Schupfnudeln in batches for about 8 min, turning gently. Keep finished batches warm.

Wash, dry and chop the parsley. Remove the bay leaves from the sauerkraut and divide it among the plates with the potato fingers. Add the bacon and parsley.