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Pickert (German Potato Dumpling)

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

Prep: 0 min Cook: 0 min Servings: 4–5 Difficulty: medium

Categories: Side, Fried

Tags: dumpling, fried, german, medium difficulty, recipes for fritters, recipes using egg, recipes using milk, recipes using potato, recipes using sugar, recipes using wheat flour, recipes without cooking time, side dish

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APickert_%28German_Potato_Dumpling%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APickert%20%28German%20Potato%20Dumpling%29&oldid=4522382

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

  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

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.