Cookbook:Pickert (German Potato Dumpling)

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Pickert (German Potato Dumpling)
CategoryFritter recipes
Yield10–15 pickerts

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Side dishes | German Cuisine

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.


[edit | edit source]


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

Notes, tips, and variations

[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.