Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > The Midwest and Great Plains
  New Posts New Posts RSS Feed - Germans From Russia - Mary Anne Lehr’s Strudels
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Germans From Russia - Mary Anne Lehr’s Strudels

 Post Reply Post Reply
Author
Message Reverse Sort Order
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9356
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Germans From Russia - Mary Anne Lehr’s Strudels
    Posted: 13 September 2018 at 10:32
Featured in the documentary and cookbook, Gutes Essen: Good Eating in German-Russian Country:

Quote Mary Anne Lehr’s Strudels



4 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 egg
Warm water to soften the dough
Sauerkraut
Sausage (chopped)

Mix the salt and baking powder. Make a hole in the middle of these two ingredients and add the egg and warm water. Mix and then knead by hand until the dough is satiny. Let the dough rest for one-and-a-half hours with a bowl over the top.

Separate the dough into three sections and roll each section out until it is size of a pie plate. Brush with hot oil and let the dough rest for one-and-a-half hours.

Stretch the dough very thin. “Mom would stretch each piece the size of the table,” says Lehr. Start at the edges, also from beneath. Fill it evenly with sauerkraut and sausage. Toss lightly from each side until you have a long “rope.” Then cut in 3 to 4-inch pieces.



Cover the bottom of a large pan with lard and cover with cubed potatoes and onion. Place strudels on top. Fill pan with cream and water until covered up to three-quarters of the way up the strudels. Steam at medium heat for 40 minutes. “I like to fry them a little towards the end,” says Lehr.

Serve with fried chicken or pork roast and lots of gravy, as well as in season garden lettuce with cream.



http://www.ndhorizons.com/articles/76/gutes-essen-good-eating-in-german-russian-country-a-pbs-documentary-and-companion-recipe-book.aspx
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Sponsored Links


Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.094 seconds.