Vegetable strudel

Name: Vegetable strudel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 250 g Flour; 1 egg (size M); 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 1 glass (375 ml; separation weight: 190 g) Bamboo shoots in strips; 750 g White cabbage; 250 g Carrots; 200 g Shiitake mushrooms; 7-10 Tbsp black pepper; 50 g Butter or margarine; 30 g Breadcrumbs; 1 TABLESPOON Sesame; 7-10 Tbsp Coriander; 7-10 Tbsp Flour; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

250 g Flour
1 egg (size M)
7-10 Tbsp Salt
4 TABLESPOONS Oil
1 glass (375 ml; separation weight: 190 g) Bamboo shoots in strips
750 g White cabbage
250 g Carrots
200 g Shiitake mushrooms
7-10 Tbsp black pepper
50 g Butter or margarine
30 g Breadcrumbs
1 TABLESPOON Sesame
7-10 Tbsp Coriander
7-10 Tbsp Flour
baking paper

Directions

1
Knead flour, egg, 1 pinch of salt, 2 tablespoons of oil and 1/8 litre of water with your hands, knead vigorously for about 10 minutes until a smooth dough is formed. Cover and let rest for about 30 minutes. In the meantime drain the bamboo. Clean the white cabbage, quarter it, cut out the stalk and cut or plane the cabbage into thin strips. Peel and wash the carrots and cut them into sticks. Heat 2 tablespoons of oil in a large pan.
2
Sauté the cabbage and carrots in it. Fry over medium heat, turning frequently, for 6-8 minutes. Clean the mushrooms, wash if necessary, dab dry and cut in half. Add mushrooms to vegetables and fry for another 3-4 minutes. Mix in bamboo and season with salt and pepper. Leave to cool. Melt the fat in a small pot. Roll out the strudel dough thinly on a floured tea towel or pull it out with your hands so that you can see the structure of the towel. Brush with some butter. Sprinkle breadcrumbs on top. Spread the vegetable mixture on the dough, leaving 2 cm free at the edge.
3
Leave to cool. Melt the fat in a small pot. Roll out the strudel dough thinly on a floured tea towel or pull it out with your hands so that you can see the structure of the towel. Brush with some butter. Sprinkle breadcrumbs on top. Spread the vegetable mixture on the dough, leaving 2 cm free at the edge. Roll up the dough firmly with the help of the cloth and place on a baking tray lined with baking paper. Spread the strudel with half of the remaining butter. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 35-40 minutes. Roast sesame seeds in a pan without fat until golden brown. After baking, brush the strudel with remaining fat and sprinkle with sesame seeds
4
Roll up the dough firmly with the help of the cloth and place on a baking tray lined with baking paper. Spread the strudel with half of the remaining butter. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for 35-40 minutes. Roast sesame seeds in a pan without fat until golden brown. After baking, brush the strudel with remaining fat and sprinkle with sesame seeds
5
Serve garnished with coriander. Asian sweet and sour sauce tastes good with it