Pickert (German Potato Dumpling)
| Side dishes | German Cuisine
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
Instructions
- 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 dough. 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.