Description
Roll of corn flour with a stuffing of wild rice, eggs and green onions. Dish in Indian style...
Ingredients
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Corn flour
1 cup
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Flour
1 cup
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Water
1 cup
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Butter
100 g
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Figure
0.3 cup
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Green onions
1 coup
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Chicken egg
2 piece
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Salt
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Black pepper
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Vegetable oil
Cooking
Pre-boil wild rice in water (ratio 1:3) until tender.
To prepare the dough for the strudel. Mix both kinds of flour. Pour into a bowl or in a pile on the table. Make a hole and the pouring of warm water, break 1 egg, add 50 grams of melted butter, a pinch of salt. Knead a soft dough. As necessary add more flour.
Roll the dough into a ball. Wrap it in a towel and put in a colander set in a bowl of boiling water. So the dough will swell up and become more elastic. In 20 minutes it will be ready.
Boil the egg. Cut it into cubes, chop the green onions.
Mix cooked wild rice, chopped onion and egg. Cool and season with salt and pepper. Add 50 g of melted butter. Mix well. The stuffing is ready.
Roll the dough out to a thickness of 3 mm. Evenly stuffing, retreating from the edges of 3 cm
Wrap the dough from the edges and roll it up. Put it on a greased vegetable oil a baking sheet and send in the preheated oven. Bake at 180-200 degrees for 30 minutes. Ready strudel still hot, you can carefully wrap a towel or cling film, so it will retain the softness.
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