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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.

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Julia Szych

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Julia szych

Julia Szych


How to make

How to make

Cabbage and mushroomsdumplings


Ingrediens dough

INGREDIENS DOUGH

500 g (scant 4,5 cup) wheatflour

75 ml (0,3 cup) milk

1 tablespoonmeltedbutter

100 ml (0,4 cup) water


Ingrediens filling

INGREDIENS FILLING

500 g sourcabbage

500 g sweet cabbage

50 g driedforestmushrooms

Salt, pepper

3 tablespoonsoil

1 onion


Filling preparation

FILLING PREPARATION

Firstly, soakmushrooms in waterabout 2 hours

Next, cook them, strain and chop up small


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Press sourcabbage

Shred sweet cabbage and stew itwithbutter

Peel, chop and fryonion on oiluntilsoftened


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Thenmixitwithmushrooms and add to cabbages

Stew the mixtureuntil the liquidevaporates

Finally, temper with salt and pepper to yourtaste


Dought preparation

DOUGHT PREPARATION

Sift the flourinto a bowl, add a pinch of salt

Pour 150 ml hot milk and stir the ingredientstogether


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Addabout 200 ml warmwater and quicklyknead a dough

Itshould be flexible, soft and homogeneous

Roll out the doughthinly on a flouredboard


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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


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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


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