Germany / Side
Pickert (German Potato Dumpling)
This is the traditional Lippischer Pickert, a type of German potato dish somewhere between a dumpling and a pancake. After a few Pickerts you will desire another special pleasure from Lippe: a glass of Wacholder schnapps.
Ingredients
- flour, 5 cups1 kg
- milk, 4 cups1 L
- egg10
- potatoes, large; grated6
- yeast, equivalent to about 16 g / 0.6 oz dried yeast1 cube
- raisins, 2 cups500 g
- sugar1 tbsp
- salt1 tbsp
- oil, for frying
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Put the yeast in a very big bowl or pot. Mix in the warm milk and grated potatoes by hand.
Mix in the flour and eggs, then the salt and sugar. Stir until it is a homogeneous dough. It should be neither runny nor solid, but have a consistency like soft cookie dough; add milk or flour to adjust.
Let the dough rest for 30 minutes.
Heat lots of oil in a frying pan over low heat.
Scoop palm-sized amounts of dough into the hot oil, and fry over low heat.
Serve it with liver sausage (Leberwurst), syrup, plum jam or a small chunk of butter.
