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Homemade dinner
Struli with chicken and potatoes

Strudli with Chicken and Potatoes

A stunningly colorful and incredibly appetizing dinner! Strudli with chicken and potatoes — small rolls of simple dough — are either steamed or simmered together with the meat and potatoes in a fragrant broth. The result is a really tasty, hearty dish for the whole family.

Pearl

Recipe author

Composition / ingredients

Servings:

Chicken leg quarters

Potatoes (or 4)

Onion

Carrot

Bell pepper

Garlic

Vegetable oil

Tomato sauce

100

Tomato (optional)

Water

Salt

Bay leaf

Fresh herbs

Flour

Egg

Water

0.5

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 12 g

Fats 24 % 7 g

Carbohydrates 34 % 10 g

152 kcal

GI: 36 / 9 / 55

Cooking method

Step 1:

How do you make strudli with chicken and potatoes? Gather everything on the ingredient list. You can use a whole chicken or any parts of it — I most often use leg quarters. If your meat is frozen, thaw it at room temperature first.
Step 2:

Start with the unleavened dough. Sift the flour into a deep bowl, beat in the egg, add a pinch of salt, and begin kneading.
Step 3:

Add the water a little at a time; you may need more or less than the recipe calls for. Go by the consistency — the dough should be like dumpling dough. Wrap it in plastic wrap or a plastic bag and let it rest for 15–20 minutes.
Step 4:

Meanwhile, cut the chicken into serving pieces, rinse them, and pat them dry with paper towels. There should be no excess moisture on the chicken, since we'll be frying it.
Step 5:

Heat the vegetable oil in a deep skillet or a heavy-bottomed pot — a Dutch oven works well too. Add the chicken pieces and fry until golden on all sides.
Step 6:

Peel the potatoes, onion, carrot, and garlic. Halve the bell pepper and remove the seeds. Rinse all the vegetables and the bay leaf.
Step 7:

Chop the onion, carrot, pepper, and garlic — roughly, not too fine.
Step 8:

Add the pepper, onion, and carrot to the meat and fry, stirring, for about 5 minutes.
Step 9:

Cut the potatoes into medium dice. I used a few cherry tomatoes; if you have a juicy ripe tomato on hand, add it in too.
Step 10:

Pour the tomato sauce into the pot and add the potatoes, garlic, bay leaf, and chopped tomatoes (if using).
Step 11:

Pour in enough hot water to just cover the potatoes and chicken. Season with salt to taste and add your favorite spices. Once it comes to a boil, lower the heat to medium and simmer, covered, for 15–20 minutes.
Step 12:

In the meantime, shape the strudli. Knead the dough once more and roll it out into a thin sheet.
Step 13:

Scatter finely chopped herbs over the dough and season with pepper to taste. Roll it up into a log. Don't roll it too tight or thick, or the strudli will stay raw inside.
Step 14:

Cut it into serving pieces, as shown in the photo.
Step 15:

Set the rolls on top of the potatoes and meat. If there isn't much liquid in the pot, add a little boiling water — it should come only halfway up the rolls or a bit less, not cover them completely. Cover the pot and simmer until the strudli are done, about 20 minutes.
Step 16:

The dish is ready! Serve the strudli with chicken, sprinkled with fresh herbs and ground pepper.

Enjoy!
You can swap the chicken for turkey or any other meat you like, but keep in mind that the cooking time and calorie count will change.
Since everyone's tolerance for salt, sweetness, bitterness, heat, acidity, and spice is different, always add spices and seasonings to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).
Be ready to use more or less flour than the recipe calls for. Go by the consistency you want, not the exact amount. To avoid missteps, read up on flour and its properties!