This delicious strudel is easy to make and is the perfect appetizer for any party. Combined with Snowdon House Infused Vinegar as a reduced dipping sauce this is a recipe you won’t want to share — but you should!
Asian Vegetable Strudel
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course:
Appetizer, Snack
Ingredients
- 1 Bottle Snowdon House Infused Plum and Basil Vinegar
- 4 cups Nappa Cabbages finely chopped
- 1 cup Stemmed Mushrooms a blend of regular or shittake works
- 1 cup Shredded Carrots
- 1/2 cup Beansprouts
- 1/2 cup Chopped Celery
- 1/2 cup Green Onions thinly sliced
- 1 tsp Grated fresh ginger
- 2 tbsp Soya Sauce
- 1 tsp Sugar
- 1 tsp Corn Starch mixed with 2 tablespoons water (you may need to add a little water if it gets to thick to fast)
- 1/2 tsp Sesame Oil
- 1/4 tsp Black Pepper
- 1 tbsp Butter melted
- 2-3 tbsp Peanut Butter
- Sesame Seeds
- 20 Dumpling Wrappers
Instructions
For the Filling
-
Prepare dumpling wrappers with a light dressing of peanut butter add filling.
-
Fold dumplings in half with a fingertip of water to seal them.
-
Place rolls side by side in pan top with melted butter and sesame seeds.
-
Make score marks in the top of the rolls
-
Cook for for 10-15 minutes or until golden brown.
Dipping Sauce
-
Reduce 1 bottle of Snowdon House Plum and Basil vinegar to a thick dipping sauce. Stir continuously.
Products in this recipe
