Julia Szych
How to make
Cabbage and mushrooms dumplings
INGREDIENS DOUGH● 500 g (scant 4,5 cup)
wheat flour
● 75 ml (0,3 cup) milk
● 1 tablespoon melted butter
● 100 ml (0,4 cup) water
INGREDIENS FILLING● 500 g sour
cabbage
● 500 g sweet cabbage
● 50 g dried forest
mushrooms
● Salt, pepper● 3 tablespoons oil
● 1 onion
FILLING PREPARATION● Firstly, soak mushrooms in water about 2 hours
● Next, cook them, strain and chop up small
● Press sour cabbage● Shred sweet cabbage and stew it with butter
● Peel, chop and fry onion on oil until softened
● Then mix it with mushrooms and add to cabbages
● Stew the mixture until the liquid evaporates● Finally, temper with salt and pepper to your taste
DOUGHT PREPARATION● Sift the flour into a bowl, add a pinch of salt
● Pour 150 ml hot milk and stir the ingredients together
● Add about 200 ml warm water and quickly knead a dough
● It should be flexible, soft and homogeneous● Roll out the dough thinly on a floured board
● Using a round cup or glass, cut out circles.
● Put the filling on each dough circle, fold it in half and carefully stick edges together
● Put them on a floured pastry board and next, cook in dribs and drabs in salted, boiling water
● When the dumplings flow out, cook them further 2-3 minutes and then, take out with a skimmer