Asian Strudel with Plum Sauce

For Asian strudel with plum sauce, first soak mushrooms in hot water for 30 minutes.

Cut pork into cubes and chop in a blitz chopper. Cut cabbage into narrow strips. Rinse cooled soy sprouts. Drain.

Wash spring onions. Dice the whites, cut the rest into 2 cm long rolls. Cut carrot and bamboo shoots into fine sticks. Drain mushrooms well and cut into slices.

Sauté crushed garlic in hot oil until translucent. Add minced meat and stir-fry until crumbly. Add mushrooms and onion cubes and stir-fry for another 2 minutes. Season with sambal ölek, soy sauce, salt and pepper. Cook savoy cabbage strips, carrot sticks and onion rolls in boiling salted water for 1 minute. Quench in cold water and drain. Mix with bamboo shoots. Fold in meat and cool. Add soybean sprouts and season filling heavily with salt and freshly ground pepper.

Fill the dough. Brush strudel with beaten egg and bake in heated oven at 200 °C for 30-35 min.

For the plum sauce, blend all ingredients in a hand mixer or with the hand blender. Put into a saucepan, cook at low temperature for 5 min.

Serve the Asian strudel with plum sauce.

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