Asian strudel with spicy plum sauce

Ingredients for 8 servings:

• 20 g mushrooms, Chinese, dried, or 1 can
• 450 g minced pork
• 250 g savoy cabbage
• 200 g soy sprouts
• 1 bunch of spring onions
• 1 carrot(s)
• 1 can of bamboo shoots
• 2 cloves garlic
• 3 tbsp oil
• 1 tsp sambal oelek
• 3 tbsp soy sauce
• salt and pepper
• 1 egg yolk
• 200 g plum(s), pitted, in a jar
• 150 g pineapple, from the can
• 5 tbsp pineapple juice, from the can
• 4 tbsp vinegar
• 75 g brown sugar
• 3 cloves garlic
• 4 tbsp apricot jam
• 1 tsp chili pepper(s), dried
• 1 dough (basic recipe for strudel dough, alternatively puff pastry)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

The basic recipe for strudel dough can be found in my recipes. Soak mushrooms in hot water for 20 minutes or drain canned mushrooms. Cut savoy cabbage into strips. Rinse soy sprouts in cold water. Dice the white part of the spring onions and slice the green part. Finely chop the carrots and bamboo shoots. Sauté the crushed garlic in hot oil until translucent. Add the minced meat and fry until crumbly, stirring. Add the mushrooms and onions. Season with sambal oelek, soy sauce, salt, and pepper. Cook the savoy cabbage, carrots, and sliced ​​onions in salted water for just under 1 minute, rinse with cold water, and mix with the bamboo shoots. Fold in the meat and let cool. Add the soy sprouts and season to taste. Spread on the rolled out dough as described in the basic recipe (or prepare the puff pastry according to the package instructions). Brush the strudel with beaten egg and bake in a preheated oven at 200 degrees Celsius (170°C fan oven) for 30-35 minutes. Serve with the spicy plum sauce. Puree the sauce ingredients from the list in a blender or with a hand blender. Transfer to a saucepan and simmer over low heat for 5 minutes.