Vegetable Strudel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 68.4 μg | (114 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 715 mg | (18 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pastry
- 200 grams Pastry flour
- ½ tsp salt
- 1 egg
- 2 Tbsps vegetable oil
- 4 Tbsps lukewarm water
- For the filling
- 4 scallions
- 2 carrots
- 250 grams Napa cabbage
- 100 grams button Mushroom
- 1 garlic clove
- 5 centimeters fresh ginger
- 2 Tbsps vegetable oil
- 1 tsp ground Lemongrass
- 1 tsp ground Galangal
- 1 tsp ground Sambal oelek
- 3 Tbsps soy sauce
- 50 milliliters Vegetable broth
- salt
- 150 grams soybean sprout
- For the egg wash
- 1 egg
Preparation steps
For the pastry, mix all the ingredients to make a smooth dough. Knead and form into a ball, place on a plate, brush with oil and cover with a warmed bowl and let rest 30 minutes.
Rinse and trim scallions and cut into fine rings. Peel carrot and grate coarsely. Rinse Chinese cabbage, pat dry and cut into fine strips. Trim mushrooms and cut into slices. Peel garlic and ginger, and finely chop both.
Heat oil in a large frying pan and fry scallions, garlic, ginger, and spices briefly. Stir in the vegetables, cook briefly and deglaze with soy sauce and vegetable broth. Cover and cook for about 7 minutes over medium heat, remove from heat and let cool.
Mix in the soybean sprouts and season with salt.
Preheat the oven to 220°C (approximately 425°F) and line a baking sheet with parchment paper. Roll out the dough on a floured kitchen towel into a very thin rectangle. Trim off the thicker edges.
Cut dough into 10 cm (approximately 4 inch) wide strips. Place the vegetable filling on the center of each strip. Roll the dough around the filling to form a strudel and lay seam-side down on the parchment paper. Beat the egg and brush the strudel to form a shiny crust while baking.
Prick the top of each strudel with a fork several times. Bake in the preheated oven until golden brown, about 25 minutes. Remove from the oven. Serve the strudel hot and cut fresh slices at the table.
