Baked dumplings with cabbage and mushrooms are a delicious dish of Polish cuisine. How to make dumplings with cabbage? Discover an easy recipe for oven-baked dumplings!

Baked dumplings with cabbage and dried mushrooms are a simple dish that delights with its fluffy dough and intense filling flavor. Perfect for Christmas Eve or everyday meals.
Baked dumplings with cabbage and mushrooms are a different version of the very popular Polish dish. They taste great alone or with various additions like melted butter, olive oil, or sautéed onions, or as an addition to soups like red borscht or mushroom cream soup. For preparing the dumplings, a filling of cabbage with dried mushrooms is essential.
How to make dumplings with cabbage and mushrooms? Discover an easy recipe for oven-baked dumplings!

Wheat flour 1 cup (100 g)

Milk 0,5% ¼ cup (50 g)

Dry yeast (instant) / Fresh yeast 1 teaspoon (5 g) / 1/10 of a package (10 g)

Sugar 1 teaspoon (5 g)

Salt

Water

Baked dumplings with cabbage and dried mushrooms

Print Recipe

Total Time 1 6

Servings: 1 servings

Calories: 469

Ingredients Method Nutrition

Ingredients

200 g Cabbage with dried mushrooms (check the recipe) Sauerkraut 1 cup
10 g Dried mushroom mix 1 handful
50 g White onion 1 small piece
Bay leaf
Allspice
Salt
Pepper
100 g Wheat flour 1 cup
50 g Milk 0,5% ¼ cup
10 g Dry yeast (instant) / Fresh yeast 1 teaspoon (5 g) / 1/10 of a package
5 g Sugar 1 teaspoon
Salt
Water

Method

Prepare the filling (check the recipe on). While cooking the cabbage, start preparing the dough.
Warm the milk to lukewarm temperature (about 30°C).
In a bowl, place yeast (fresh or dry), sugar, 2 tablespoons of flour, and milk. Mix and mash thoroughly until the ingredients combine. Cover with a cloth and set aside the starter for about 20 minutes in a warm place like an oven heated to 35°C (put it in the turned-off oven). After this time, the starter should begin to foam and bubble.
If the yeast works properly, proceed to the next steps. In a bowl, place the rest of the flour, starter, and a bit of water (as needed, so you can knead the dough). Mix and knead into a compact and uniform dough. Cover with a cloth and set aside for about 60 minutes in a warm place like an oven heated to 35°C (put it in the turned-off oven).
After the indicated time, knead the dough again and roll it out on a lightly floured surface. The dough should be of medium thickness (about 3-5 mm). With a cutter or glass, cut out circles from the dough. Try to use as much dough as possible - join the leftover scraps, knead for a moment, and roll out again and cut out.
Put a heaped teaspoon of filling in the center of each circle. Moisten the edges of each circle with water and pinch together with your fingers or press with a cutter.
Transfer the dumplings to a baking tray lined with baking paper. Place in an oven preheated to 180°C. Bake until properly cooked and browned, for about 15-20 minutes.
Eat warm or cold. Store in a tightly closed container in the fridge for up to 2-3 days.