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Pickert (German Potato Dumpling)

@arecipe.bsky.social

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.

Yield 10–15 pickerts

Ingredients

  • 1 kg (5 cups) flour
  • 1 litre (4 cups) milk
  • 10 eggs
  • 6 big potatoes, grated
  • 1 cube yeast (about 16 g or 0.6 oz dried yeast)
  • 500 g (2 cups) raisins
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • Oil for frying

Instructions

  1. 1
    Put the yeast in a very big bowl or pot. Mix in the warm milk and grated potatoes by hand.
  2. 2
    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.
  3. 3
    Let the dough rest for 30 minutes.
  4. 4
    Heat lots of oil in a frying pan over low heat.
  5. 5
    Scoop palm-sized amounts of dough into the hot oil, and fry over low heat.
  6. 6
    Serve it with liver sausage (Leberwurst), syrup, plum jam or a small chunk of butter.
Category
Side Dishes
Method
Frying
Cuisine
German

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Pickert_(German_Potato_Dumpling)