Rahm-Fleckle (Sweet or Sour Cream Dumplings)

Rahm-Fleckle is a traditional German dish that’s part dumpling, part flatbread, part fruit tart. Grated boiled potatoes kneaded with flour, egg, and salt into a dough, rolled thin, spread with cream, topped with tart sliced apples, baked, and served in squares drowned in more cream.

Boiling the potatoes in their skins before grating is important. Skin-on boiling keeps the potatoes from absorbing too much water, which would make the dough sticky and impossible to roll. Grate them while still warm for the smoothest dough.

Roll the dough to just 1/5 of an inch thick. This isn’t a thick dumpling slab. It should be thin enough that the edges crisp in the oven while the center stays soft and slightly chewy under the cream and apples.

Sweet cream or sour cream both work here, and they create different dishes. Sweet cream makes a richer, more dessert-like result. Sour cream adds a tangy bite that plays beautifully against the sweet apples. Try sour cream first if you’ve never had this.

Chef Tips

• Use tart apples like Granny Smith. Sweet apples turn to mush and make the dish cloying without the contrast.
• Slice the apples thin so they soften fully during baking.
• Grease the pan well. The potato dough sticks aggressively without enough fat.
• Serve immediately while hot, with a generous pour of cream over each square.

Variations

• Cinnamon sugar: Sprinkle cinnamon and sugar over the apples before baking for a sweeter, more dessert-forward version.
• Savory version: Skip the apples and top with sautéed onions and bacon for a hearty, savory take.
• Plum topping: Replace apples with sliced fresh plums during stone fruit season.