Cookbook: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 get desire for another special pleasure from Lippe: a glass of Wacholder schnapps.
For 10-15 pickerts, or 4-5 servings:
- 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 mass. 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.
Notes, tips, and variationsEdit
- To make a pfannenpickert, add half a handful of raisins to the dough and fry a larger amount of dough (approx. 15 centimeters across). A single pfannenpickert is often enough for one person.