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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


How to make

Cabbage and mushroomsdumplings


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

500 g sourcabbage

500 g sweet cabbage

50 g driedforestmushrooms

Salt, pepper

3 tablespoonsoil

1 onion


FILLING PREPARATION

Firstly, soakmushrooms in waterabout 2 hours

Next, cook them, strain and chop up small


Press sourcabbage

Shred sweet cabbage and stew itwithbutter

Peel, chop and fryonion on oiluntilsoftened


Thenmixitwithmushrooms and add to cabbages

Stew the mixtureuntil the liquidevaporates

Finally, temper with salt and pepper to yourtaste


DOUGHT PREPARATION

Sift the flourinto a bowl, add a pinch of salt

Pour 150 ml hot milk and stir the ingredientstogether


Addabout 200 ml warmwater and quicklyknead a dough

Itshould be flexible, soft and homogeneous

Roll out the doughthinly on a flouredboard


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


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