Dumplings with cabbage and mushrooms
Dumplings with cabbage and mushrooms
This is a Christmas Eve dish, But it tastes great
Also on ordinary days.
We make stuffing first:
soaked mushrooms (Preferably the plugs)
stew, until they are soft.
In the second pot we suffocate sauerkraut
in water with the addition of oil.
After cooling with a sharp knife, cut mushrooms and cabbage
– Mix forged cabbage and mushrooms together,
We salt and pepper to taste.
And now the cake!
We pour sifted flour onto the board,
We make a hole in it, to which
We pour hot water and a tablespoon of oil in small portions.
We combine these ingredients first chopping
big knife, And then it is necessary
handle.
Until, until we feel,
that the dough is smooth
-Then we start rolling.
You can't roll the dough too thin,
because then I will crack the dumplings during cooking.
Glass, or a special funnel,
We cut the wheels, on which we apply stuffing,
We make the ends (very accurately,
leaving no mushroom)
and throw it into the boiling salted water.
You can have a special form for dumplings
Understand the already glued edges of the dumplings,
Then we have a greater warranty,
that they will not break down.
When they come out, We catch with a slotted spoon
and put on a platter.
We lubricate each dumpling gently with oil,
or butter, so that they do not stick.
Can be served from the water, or fry in a pan
- even more delicious.
