STRUDELS (GERMAN DUMPLINGS)

Strudels (German Dumplings) image

Provided by Rhonda Scheurer

Categories Potato

Time 2h

Yield 6 serving(s)

Number Of Ingredients 10

Steps:

Mix water, salt, baking powder and flour to form dough.
Knead dough on floured surface until elastic.
Set aside and cover with wax paper for approximately 20 minutes.
Roll dough out with rolling pin until it's as thin as you can make it.
Rub a small amount of oil on top.
Pull dough out, starting on edges.
When it's pulled thin, stretch it out on the counter and anchor it on the ends (with water glasses or bowls).
Flip it lengthwise 3 or 4 times into 1" wide strips.
Slice off strip and cut into 2" pieces.
Repeat until no more dough is left.
Heat 1 tablespoon lard in frying pan at maximum heat and then turn down to setting 4.
Fry dough in lard, adding lard as needed.
Remove and let stand in a bowl.
Heat 1 tablespoon lard in large pot on setting 6.
Add onions and saute until they start to brown, then add potatoes.
Add water to cover potatoes, salt and pepper.
Cook covered until potatoes are half cooked (approximately 15 minutes).
Add 2" water and bring to boil.
Add dough pieces and cook covered for 1/2 hour on setting 4.