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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 desire another special pleasure from Lippe: a glass of Wacholder schnapps.

Source and licence

"Pickert (German Potato Dumpling)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pickert_(German_Potato_Dumpling), revision 4522382), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pickert_(German_Potato_Dumpling)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4522382

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Germany. Associated with Germany by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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.