in Germany

Rhenish Döppekooche

updated

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Ingredients for 4 servings:

  • 2 kg potatoes, mainly waxy
  • 2 onions
  • 4 tbsp oat flakes
  • 150 g spelt flour
  • 2 eggs
  • 3 Mettwurst
  • 2 tsp salt
  • pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

Preheat the oven to 200°C (top/bottom heat). Peel the potatoes and finely grate them along with the onions using a food processor or a manual grater. Drain any liquid that has formed during this time. Knead the oatmeal, spelt flour, eggs, salt, nutmeg, and pepper into the grated potatoes. Spread the potato mixture evenly in a baking dish. Cut the Mettwurst sausages into small pieces, arrange them on top of the potato mixture, and press them in. The Döppekooche (dough dumpling) now bakes in the oven for 1.5 hours. It goes well with apple compote, but smoked salmon and crème fraîche are also good.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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