Strudel

 Strudel is a dumpling made of dough that has been stretched, then rolled up and steamed.  And can be fried.  My grandmother made the best strudel, she covered the stretched out dough with sauerkraut and steamed and fried them.  They were so good, I always wanted them for my Birthday!  Mix the dough for the strudels about 2 hours before you intend to cook them.

Strudels

Ingredients:

• 2 cups water
• 2 eggs
• Flour to make a soft dough.  
• Lightly fried sauerkraut (optional)
• 1/3 cup butter
• Salt

Directions:

1. Mix ingredients together in a bowl.
2. Cover bowl and let set for 2 hours.
3. On a lightly floured cloth or board, roll pieces of the dough into circles 8 inches in diameter.  With this recipe you could get 3 or 4 circles. Spread with melted vegetable shortening. Let dough rest 15 minutes.
4. With your hands, stretch the dough real thin.  This takes practice, you want it thin so you can see through it, but try not to tear it.  I usually put a sheet on my table on stretch it out on the table.  Cover with a coating of sauerkraut if using.  
5. Roll the right and left sides of each in, toward the middle until they meet.  Cut between the 2 rolls, separating them. We cook them as long rolls, you can cut them in 2 inch lengths if you would rather.
6. In a large non stick frying pan with a tight lid, bring 1 1/2 cups water, 1/3 cup butter and some salt to a boil.  Put in the strudels and cover tightly.  Cook for 20 to 30 minutes until you hear them frying.  
7. Do not raise the lid while the strudels are cooking!

This recipe serves 4.