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Germans From Russia - Mary Anne Lehr’s Strudels

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TasunkaWitko View Drop Down
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    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
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.
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