German-Style Strudli with Meat and Potatoes
Original, fluffy, and unusual - made from simple ingredients! German-style strudli with meat and potatoes are steamed bread rolls cooked together with stewed meat and potatoes. It’s both a main dish and bread in one. Sauerkraut adds a delightful tang, and the strudli make it hearty and homely.
Updated : 03 November, 2025
Easy
More than 1 hour.
Ingredients
400 grams
Pork
1
Onions
1
Carrot
300 grams
Sauerkraut
4
Potato
to taste
Dry spices
to taste
Salt
Dough
200 grams
Wheat flour
125 milliliters
Water
1 teaspoon
Dry yeast
2 tablespoon
Vegetable oil
1 teaspoon
Sugar
0.3 teaspoon
Salt
Frying
3 tablespoon
Vegetable oil
Brushing
1 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Start by preparing the dough. You can use dry yeast or 10 g (0.35 oz) of fresh yeast. Use refined, odorless oil.
Step 2
Warm the water to 38-40°C (100-105°F) - pleasantly warm to the touch but not hot. Pour it into a large bowl, add the yeast, sugar, salt, and vegetable oil. Whisk well.
Step 3
Sift the flour into the bowl - this removes impurities and enriches it with oxygen, making the dough lighter and fluffier.
Step 4
Knead the dough by hand until it forms a smooth, elastic ball that doesn’t stick to your hands.
Step 5
Form the dough into a ball, cover the bowl with plastic wrap or a towel, and leave it in a warm place for 1 hour to rise (an unheated oven works perfectly).
Step 6
While the dough rises, prepare the main part - the meat with potatoes. Use tender pork (I used loin, but neck, shoulder, or tenderloin work great). Don’t skip the sauerkraut - it gives the dish its special flavor. Wash and peel all vegetables.
Step 7
Wash and pat the meat dry so it browns nicely. Cut it into medium-sized cubes.
Step 8
Slice the onion into quarter rings.
Step 9
Cut the carrot into rounds or thin strips, or grate it coarsely.
Step 10
Cut the potatoes into cubes about the same size as the meat for a beautiful presentation.
Step 11
Heat a frying pan over high heat, pour in oil, and add the meat. Fry, stirring, until lightly golden - about 2 minutes.
Step 12
Add onion and carrot to the meat. Continue frying for a few minutes, stirring constantly.
Step 13
Pour in 1 cup (240 ml) of boiling water, add salt and pepper, reduce the heat, cover with a lid, and simmer for 20 minutes.
Step 14
Add sauerkraut, stir, and continue simmering for another 15 minutes.
Step 15
By now, the dough will have doubled in size.
Step 16
Place it on a table and roll it out into a rectangle about 20×30 cm (8×12 in) and 5-7 mm (¼ in) thick.
Step 17
Brush the surface lightly with oil using a pastry brush.
Step 18
Roll the dough into a log lengthwise, pinch the seam, and cut into 8-10 pieces. Slightly flatten each roll so they look neater.
Step 19
Arrange a layer of potatoes on top of the meat and cabbage in the pan. Pour in more boiling water just to the level of the potatoes - the rolls will steam, not boil. Salt the potatoes.
Step 20
Place the strudli on top of the potatoes, leaving some space between them as they will expand.
Step 21
Cover with a lid, reduce the heat to slightly below medium, and cook for 20 minutes without opening the lid - this is crucial for fluffy, well-steamed rolls. If your lid has a vent hole, cover it with a small piece of dough.
Step 22
After 20 minutes, the strudli will have risen and filled the pan. Turn off the heat and let them rest under the lid for another 20 minutes.
Step 23
Only now open the lid - the rolls may settle slightly but will remain soft and airy. The dish is ready to serve.
Step 24
Serve with portions of meat, potatoes, and a few strudli on each plate. Enjoy your meal!