2 c. flour
1 tsp. salt
2 tsp. baking powder
2 eggs, beaten
3/4 c. warm water
1 med. onion, chopped
3 tbsp. oil
1 qt. potatoes, cubed the size of a walnut
2 c. water

Sift flour, salt and baking powder into bowl. Make a hole in the center of the flour. Pour the eggs and water into the hole.

Stir liquid into flour. Knead for about 15 minutes. Cut into 4 pieces. Shape and knead into balls.

Roll out to 1/4 inch thick. Brush with oil. Let rest 1 to 2 hours. Stretch each sheet of dough out very thin. Roll up like cinnamon rolls.

Cut into pieces 3 inches long. Have ready on the stove the onion sauteed in oil. Add 1 quart cut up potatoes and 2 cups of water. Salt to taste.

Bring to boil and lay strudles on top of potatoes. Turn heat down to medium or 300 degrees. Cover with good fitting lid. Do not remove lid. Cook for 25 to 30 minutes or until you can hear them fry. Let fry until golden brown.

NOTE: Strudles can also be put in a skillet with sauteed onion and 1/2 cup water, or a little more. Put lid on tight and turn heat to medium for 20 to 30 minutes, then fry until golden brown.