Kohlrabi Strudel

Sift flour, add oil and salt. Fold in lukewarm water until the dough is smooth and can be “pulled” well. Shape into a ball, brush with oil. Cover and let rest for 30 minutes.

Remove peel from rutabagas, cut into sticks. Remove peel from shallot, cut into cubes. Steam both in butter for 8 min until soft. Season. Finely chop chives and fold in.

Roll out dough very thinly. Brush with melted butter.

Spread kohlrabi evenly on the lower third of the dough. Roll up strudel, brush with butter. Bake in hot oven at 200 °C for about

15 minutes.

Score mushrooms crosswise. Cut vegetables into strips. Sauté in oil, season with salt. Deglaze with ketjab manis, soy sauce and stock. Cook vegetables for about 5 minutes, thicken. Season with shiishini toogarashi.

the dough elastic.

Even if you have never made strudel dough before – this is how it works: knead the dough for at least ten minutes and keep throwing it on the countertop with a lot of momentum. This will make it smooth, shiny and supple enough to be pulled out paper-thin. Brush the finished dumpling with oil to keep the surface soft. After resting, roll out as thinly as possible on a floured dishcloth. Then stretch and pull the dough from the center over the backs of both hands until it is uniformly paper-thin. Cut slightly thicker edges into small pieces.

Egg white : 4 grams

Our tip: Fresh S

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