Dumplings stuffed with cabbage and mushrooms – it is a traditional Christmas Eve dish, however, I like it so much so I eat this even a few times a month.
Dumplings stuffed with cabbage and mushrooms – ingridients:
- Sauerkraut – 900 grams
- Dried mushrooms – 60 grams
- White onion – 2 large onions
- Oil – to frying
- Salt – to taste
- Pepper – to taste
- Bay leaves – 2 pieces
Dumplings stuffed with cabbage and mushrooms – How to make it:
Prepare stuffing for dumplings: Pour boiling water over mushrooms, cover and leave for 3 hours. Strain in a sieve and chop finely. Rinse cabbage and cut into smaller pieces, pour with water and boil for 20 minutes . Drain the water in a colander. Cut onion finely, fry in the frying pan until golden brown. Add cabbage and mushrooms. Add 2 bay leafs. Pour about 100ml of water over frying pan, cover with lid and stew for a few minutes, mixing from time to time. Uncover and fry until water evaporates. Add salt and pepper. Cool. Then, grind fried cabbage with mushrooms through grinder.
Prepare dumpling dough: Sieve flour through pastry board, make a hole inside, break eggs. Add sour cream, oil and pinch of salt. Mix dough, add water gradually, kneading soft dough. Cover them with a bowl and leave the dough for about 15 minutes, to let it rest. Divide the dough into 4 parts. Cover three parts of the dough with a wet cloth and leave it. Roll up 1/4 of the dough thinly. Using glass, cut holes, put the stuffing inside, fold dumplings in half and press the edges together. When they are ready, cover them with a cloth so as not to go them dry. Then, repeat this with next parts of the dough. Boil the water, adding salt and oil. Throw dumplings in parts. Simmer them and wait until they are on the top. When they are on the top, boil them for about 5 minutes. Take the dumplings out using a skimming ladle and put on the platter, carefully drain water out. Bon appetit!
You can read about freezing of dumplings here: How to freeze dumplings?