Dumplings with cabbage and dried mushrooms
Dumplings with cabbage and mushrooms are a delicious dish of Polish cuisine. How to make dumplings with cabbage? Discover an easy recipe for dumplings with cabbage!
Dumplings with cabbage and dried mushrooms are a simple dish that delights with the delicate texture of the dough and the intense flavor of the stuffing.
Dumplings with cabbage and mushrooms are a very popular dish in Polish cuisine (including holiday cuisine). They taste great on their own, with various additions such as melted butter, olive oil, or fried onions, or as a side dish, for example, to soups like red borscht or mushroom cream soup.
Additionally, dumplings can be prepared in advance and frozen – tips on how to freeze dumplings can be found in the recipe below. To prepare the dumplings, you need a filling, which is cabbage with dried mushrooms.
How to make dietary dumplings with cabbage and mushrooms? Discover a simple recipe for fit dumplings with sauerkraut and mushrooms!
Preparation time: 30 min + time to prepare the filling
Calories: 510
Protein: 15 g
Carbohydrates: 88 g
Fats: 12 g
Ingredients for dumplings with cabbage and dried mushrooms (about 15-20):
- Cabbage with dried mushrooms (check the recipe)
- Sauerkraut 1 cup (200 g)
- Dried mushroom mix 1 handful (10 g)
- White onion 1 small piece (50 g)
- Bay leaf
- Allspice
- Salt
- Pepper
- Wheat flour 1 cup (100 g)
- Oil 1 tablespoon (10 g)
- Water
Preparation of dumplings with cabbage and dried mushrooms:
Step 1: Prepare the filling (check the recipe).
Step 2: Boil about 100 ml of water and set aside for 3 minutes. In a bowl, place the flour and oil. Gradually add hot water – add the water gradually (1 tablespoon at a time), so as not to add too much and so that the dough is not too sticky. First, mix and knead the dough with a spoon, and then by hand until it is smooth and elastic. Cover the bowl with the finished dough with a cloth and set aside for 10-20 minutes.
Step 3: After the indicated time, take the dough out onto a lightly floured surface. Roll out the dough thinly (about 2 mm thickness). Cut circles from the dough using a cutter or a glass.
Step 4: Place a heaping teaspoon of filling in the center of each circle. Moisten the edges of each circle with water and seal with fingers or a cutter.
Step 5: Arrange the dumplings on a floured board and cover with a cloth to prevent them from drying out before cooking. FREEZING: If you want to freeze the dumplings to eat them another day, immediately after making them, arrange them on a lightly floured board, leaving a small gap between each piece so they don’t stick together. Then place the board with the dumplings in the freezer for about 1 hour. After the indicated time, you can transfer the dumplings to a bag or container and put them back in the freezer.
Step 6: Cook the dumplings (immediately after preparation or frozen) in small batches: in a pot, boil lightly salted water. Adjust the amount of water so that it is about 5 times more than the batch of dumplings being cooked. Put the dumplings into the boiling water and cook for a few minutes after they float to the surface. Then remove them with a slotted spoon.
Step 7: Eat immediately after preparation or fry after cooling.
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