Cookbook:Pickert (German Potato Dumpling)
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Ingredients[edit | edit source]
- 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
Yield[edit | edit source]
10-15 pickerts - enough for four to five people.
Procedure[edit | edit source]
- Put the yeast in a very big pot. Mix it with hand warm milk and with the grated potatoes. Put all the flour into the pot and the eggs too. Finally add salt and sugar. Now stir it until it is a homogenous mass. It should be neither runny nor solid, but have a consistency like soft cookie dough; add milk or flour to adjust. Let sit for 30 minutes.
- Put palm-sized amounts into a frying pan and fry them on low heat with lots of oil.
- Serve it with liver sausage (Leberwurst), syrup, plum jam or a small chunk of butter. After a few Pickerts you will get desire for another special pleasure from Lippe: a glass of Wacholder schnapps.
Variants[edit | edit source]
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.