Make a dough out of flour, water and egg. Let the dough rest, covered, for about 15 minutes. Then divide the dough into equal pieces. Roll them out and brush with warm oil, leave the oil to soak in a little. Pull the dough evenly (until you can read a newspaper through the dough). Wrap each stretched piece of dough twice and cut into smaller pieces. Place the peeled and quartered potatoes in a saucepan on the bottom. Cover just a little with water. Place the strudel pieces on top, they should be steamed. Close the pot and cook over medium heat until the water has boiled off. The lid must not be opened during cooking.
The strudels go best with roast pork with a lot of sauce.
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