Pickert (German Potato Dumpling)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | flour | 1 kg | 3571 kcal114g protein · 744g carbs · 15g fat · 27g fibre | Buy |
| 2 | milk | 1 l | 780 kcal38g protein · 56g carbs · 45g fat · 0g fibre | Buy |
| 3 | eggs | 10 piece | 715 kcal63g protein · 4g carbs · 48g fat | Buy |
| 4 | big potatoes | 6 piece | 984 kcal26g protein · 224g carbs · 1g fat | Buy |
| 5 | cube yeast | 16 g | 21 kcal3g protein · 2g carbs · 0g fat | Buy |
| 6 | raisins | 500 g | 1733 kcal17g protein · 453g carbs · 3g fat | Buy |
| 7 | sugar | 1 tbsp | 58 kcal0g protein · 15g carbs · 0g fat | Buy |
| 8 | salt | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | Oil for frying | 0 g | — | Buy |
Total, all ingredients7862 kcal · 262g protein · 1498g carbs · 112g fat · 27g fiber
Per serving1572 kcal · 52g protein · 300g carbs · 22g fat · 5g fiber
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Directions
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.
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