Strudels (German Dumplings)

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READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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