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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 ● Salt, pepper ● 3 tablespoons oil ● 1 onion
FILLING PREPARATION ● Firstly, soak mushrooms in water about 2 hours ● Next, cook them, strain and chop up small
● Press sour cabbage ● Shred sweet cabbage and stew it with butter ● Peel, chop and fry onion on oil until softened
● Then mix it with mushrooms and add to cabbages ● Stew the mixture until the liquid evaporates ● Finally, temper with salt and pepper to your taste
DOUGHT PREPARATION ● Sift the flour into a bowl, add a pinch of salt ● Pour 150 ml hot milk and stir the ingredients together
● Add about 200 ml warm water and quickly knead a dough ● It should be flexible, soft and homogeneous ● Roll out the dough thinly on a floured board
● 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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