Follow these steps for perfect results
dry yeast
salt
sugar
warm water
egg
flour
diced potatoes
diced
diced onion
diced
salt
pepper
vegetable oil
Combine yeast, salt, sugar, water, egg, and flour to make dough.
Divide the dough into small balls.
Let the dough rest for 10 minutes.
Roll each dough ball to about 1/4 inch thick.
Spread each flattened dough with warm vegetable oil.
Let the dough rest for a few minutes.
Stretch the dough paper thin.
Once the dough is stretched, roll it up tightly.
Cut the rolled dough into 3 inch lengths to form strudels.
Coat a roaster or heavy pan with shortening or oil.
Add diced potatoes and onions to the pan.
Season the potatoes and onions with salt and pepper.
Add water to cover the potatoes and bring to a boil.
Once water is boiling, lay strudels on top of potatoes in two layers.
Ensure water nearly covers the strudels.
Cover the pan tightly with a lid.
Cook over low heat for 30 to 35 minutes, or until you can hear a slight frying noise in the pan.
Serve hot and enjoy.
Expert advice for the best results
Make sure the lid fits tightly to ensure proper steaming.
Don't peek while cooking or the strudels may not rise properly.
Adjust the amount of salt and pepper to your liking.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated.
Serve hot in a bowl, garnished with fresh parsley.
Serve as a main course with a side salad.
Serve as a side dish with grilled sausages.
Complements the savory flavors.
Pairs well with the potatoes and onions.
Discover the story behind this recipe
Traditional German comfort food, often served during family gatherings.
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