Christmas menu - Dumplings with cabbage and mushrooms
Ingredients for the dough (2 servings)
  • 200 g flour
  • 90 ml warm water
  • 1/4 teaspoon salt
  • 30 g butter
Stuffing - Christmas Eve cabbage
  • 250 g sauerkraut cabbage
  • 30 g dried porcini mushrooms
  • 50 g carrots
  • 2 bay leaves
  • 3 grains of allspice
  • 100 ml linseed oil
  • 25 ml rapeseed oil
  • salt, pepper
Soak the mushrooms in water for several hours. Cabbage - if it is too sour, rinse, squeeze and chop slightly. Peel, chop and fry onion and garlic in a saucepan until gold. Add cabbage and pour water with mushrooms. We simmer for 1 hour - mixing. When mushrooms soften, season them and after this we reduce them without any cover. When most of the liquid evaporates, combine cabbage with linseed oil and cool down.
Step 1
Mix dough ingredients together and set aside for an hour in a cool place, e.g. in the fridge.
Step 2
Using a rolling pin or food processor, roll out the dough to a thickness of 0.5-1 mm.
Step 3
Then, cut a glass of medium-sized circles in a rolled dough.
Step 4
Apply the filling to the center of the dough circle so that there is at least 1 cm of space around.
Step 5
Then fold the circle filled with stuffing and connect the edges with a pinching-kneading motion.
Step 6
When you prepared all the dumplings, put them on boiling, salted water and cook for 3 minutes from the moment they float on water.
Enjoy your meal!