Potato Strudels with Savory Onion Filling
Delight in these homemade Potato Strudels, traditional German dumplings that serve as a hearty and flavorful dish. Crafted from a simple dough and filled with tender, perfectly seasoned potatoes and onions, these strudels are then boiled to create a soft and satisfying texture. Whether enjoyed as a side dish or a main course, they are sure to become a favorite at your table. Perfect for family gatherings or cozy dinners, these strudels embody the warmth of comforting home-cooked meals. Pair with a dollop of sour cream or applesauce to enhance the flavor!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
water
1 cup (measured)
salt
1 teaspoon and extra for seasoning (measured)
baking powder
1/2 teaspoon (measured)
flour
to thicken (for dough)
vegetable oil
1 tablespoon (for brushing dough)
potatoes
3 (peeled and cubed)
onion
1/2 medium (diced)
pepper
1 teaspoon (measured)
lard
3 tablespoons (for frying and sautéing)
Instructions
1
In a mixing bowl, combine 1 cup of water, 1 teaspoon of salt, and 1/2 teaspoon of baking powder. Gradually add flour, mixing until a soft dough forms.
2
Turn the dough out onto a lightly floured surface and knead until it becomes smooth and elastic, about 5-7 minutes.
3
Cover the dough with wax paper and set aside to rest for about 20 minutes, allowing the gluten to relax.
4
Roll out the dough as thinly as possible using a rolling pin. An even thickness will ensure proper cooking.
5
Lightly brush the rolled dough with vegetable oil to prevent sticking.
6
Gently stretch the dough from the edges, anchoring the ends with heavy objects like cups or bowls to hold it in place while you work.
7
Fold the dough lengthwise into strips approximately 1 inch wide. Cut each strip into 2-inch pieces using a sharp knife or pastry cutter.
8
Heat 1 tablespoon of lard in a frying pan over high heat, then reduce to medium (setting 4) once the lard is hot.
9
Fry the dough pieces in batches until golden brown and crisp, adding more lard as needed. Remove and place on paper towels to absorb excess fat.
10
In a large pot, heat another tablespoon of lard over medium-high heat (setting 6). Add diced onions and sauté until they turn golden brown.
11
Add the cubed potatoes to the pot, followed by enough water to cover the potatoes. Season with 1 teaspoon of salt and 1 teaspoon of pepper.
12
Cover the pot and simmer until the potatoes are tender, about 15 minutes.
13
Pour in an additional 2 inches of water and bring the mixture to a boil.
14
Carefully add the fried dough pieces to the pot, cover, and let simmer for an additional 30 minutes on medium-low heat (setting 4).
15
Serve the potato strudels hot, optionally garnished with fresh herbs or your favorite condiments.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Potato Strudels?
Potato Strudels are traditional German dumplings made from a simple dough and a savory filling of tender seasoned potatoes and onions.
How do I make the dough for Potato Strudels?
To make the dough, combine 1 cup of water, 1 teaspoon of salt, and 1/2 teaspoon of baking powder, then gradually add flour until a soft dough forms.
How long should I knead the dough?
You should knead the dough on a lightly floured surface for about 5 to 7 minutes until it becomes smooth and elastic.
Why does the dough need to rest?
The dough needs to rest for about 20 minutes under wax paper to allow the gluten to relax, making it easier to roll and stretch.
How thin should the dough be rolled out?
The dough should be rolled out as thinly as possible with a rolling pin to ensure even cooking and the proper texture.
Why is vegetable oil applied to the dough?
A light brushing of vegetable oil is used to prevent the dough from sticking while it is being worked.
How do I stretch the dough properly?
Gently stretch the dough from the edges and anchor the ends with heavy objects like cups or bowls to hold it in place while you work.
How should I cut the dough pieces?
Fold the dough lengthwise into 1-inch wide strips and then cut each strip into 2-inch pieces.
What is the first step in cooking the dough pieces?
The dough pieces are first fried in batches in lard over medium heat until they are golden brown and crisp.
What should I do with the dough pieces after frying?
Remove the fried dough pieces from the pan and place them on paper towels to absorb any excess fat.
How do I prepare the onions for the filling?
Dice half of a medium onion and sauté it in lard until it turns golden brown.
How are the potatoes prepared for this recipe?
You will need 3 potatoes that have been peeled and cubed.
How much water is initially added to the potatoes?
Add enough water to the pot to completely cover the cubed potatoes.
What seasonings are used for the potato mixture?
The potato mixture is seasoned with 1 teaspoon of salt and 1 teaspoon of pepper.
How long do the potatoes simmer before adding the dough?
The potatoes should simmer for approximately 15 minutes until they are tender.
When do I add the fried dough to the pot?
Add the fried dough pieces after the potatoes are tender and you have added an additional 2 inches of water and brought it to a boil.
How long is the final simmer time?
The mixture should simmer for an additional 30 minutes on medium-low heat once the fried dough is added.
What is the recommended serving temperature?
Potato Strudels should be served hot for the best flavor and texture.
What are some suggested garnishes?
You can garnish the dish with fresh herbs or serve it with condiments like sour cream or applesauce.
What type of fat is used for frying and sautéing?
Lard is used for both frying the dough pieces and sautéing the onions.
What is the role of baking powder in the dough?
Baking powder helps provide the desired soft and satisfying texture to the boiled dumplings.
What is the heat setting for the final simmering stage?
The final simmer should be done on medium-low heat, which is setting 4 on most stoves.
Is this recipe considered a main dish or a side?
It is a versatile dish that can be served as a hearty side dish or as a main course.
How many potatoes does the recipe require?
The recipe calls for 3 medium potatoes.
How much lard is needed in total?
The recipe lists 3 tablespoons of lard, used for both frying the dough and sautéing the onion.
What is the texture of the finished strudels?
The boiling process creates a soft and satisfying texture in the dough pieces.
Can I use a different type of oil for the dough?
Yes, the recipe suggests using 1 tablespoon of vegetable oil specifically for brushing the dough.
How do I ensure the dough is cooked properly?
Rolling the dough to an even thickness and simmering it for the full 30 minutes ensures it is properly cooked.
What is the purpose of sautéing the onions?
Sautéing the onions until golden brown creates the savory flavor base for the potato filling.
What is the specific amount of pepper used?
The recipe uses 1 teaspoon of pepper to season the potato and onion mixture.