Summary

Ingredients

• 20 g mushrooms, Chinese, dried, or 1 can
• 450 g minced pork
• 250 g savoy cabbae
• 200 g soy seedlins
• 1 bunch spring onion (s)
• 1 carrot (s)
• 1 can bamboo shoot (s)
• 2 cloves garlic
• 3 tablespoon oil
• 1 teaspoon sambal oelek
• 3 tablespoon soy sauce
• salt and pepper
• 1 egg yolk

For the sauce:

• 200 g plum (s), pitted, in a lass
• 150 g pineapple, canned
• 5 tablespoon pineapple juice, from the can
• 4 tablespoon vinegar
• 75 g suar, brown
• 3 cloves garlic
• 4 tablespoon apricot jam
• 1 teaspoon chilli pepper (s), dried

For the dough:

• 1 dough (basic recipe for strudel dough, alternatively puff pastry)

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Instructions

1. The basic recipe for strudel dough can be found in my recipes.
2. Soak mushrooms in hot water for 20 minutes or drain canned mushrooms. Cut the savoy cabbage into strips. Rinse the soy seedlings with cold water. Cut the white of the spring onions into cubes and the green into rings. Cut the carrot and bamboo shoots into fine sticks.
3. Steam the crushed garlic in hot oil until translucent. Add the minced meat, stir-fry until crumbly. Add mushrooms and onions. Season with sambal oelek, soy sauce, salt and pepper.
4. Cook the savoy cabbage, carrots and onion rolls in salted water for about 1 minute, rinse with cold water and mix with the bamboo shoots. Fold in the meat, let cool.
5. Add soy seedlings and season the filling to taste. Spread on the rolled out dough as described in the basic recipe (or work the puff pastry according to the instructions on the package). Brush the strudel with whisked egg and bake in a preheated oven at 200 degrees (convection 170) for 30-35 minutes.
6. There is also the spicy plum sauce. Puree the sauce ingredients on the list in the blender or with the magic wand. Put in a saucepan and cook over a low heat for 5 minutes.