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Old 01-15-2011, 02:15 PM   #1
Senior Cook
 
Join Date: Dec 2009
Location: Poland Nowy Sącz
Posts: 101
Dumplings with cabbage and mushrooms

I've just done sth good for dinner.
Ingredients for Cake:
2 1/2 cups flour
1 cup warm water
pinch of salt-to taste

Ingredients for filling:
0.5 kg sauerkraut, 17.63 oz
0.2 kg of dried mushrooms, 7.05 oz
1 onion,
salt, pepper

Execution: Pour water over dried mushrooms and let stand for about 1 hour.

After an hour, cook mushrooms until soft in water in which they were soaked.

Sauerkraut pour water and cook for about 15 minutes.

When cooked, drain off and cut the cabbage.

After cooked, drain off mushrooms and cut into very fine or run through a meat grinder.

Dice the onion and fry in oil.

Add the chopped cabbage and sliced mushrooms to the onions.

Season with salt and pepper. Cook for 10 minutes.
Mix flour with salt and add hot water.

Knead the dough.

Roll out the dough.

Trim the appropriate glass shapes.

Then we put the stuffing in the center of the cake.

We combine the two sides, and glue.

Boil water, add a teaspoon of salt and a tablespoon of oil. At the boiling water throw dumplings.

Cook over low heat about 5 minutes. Serve with fried onions.

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Dumplings with cabbage and mushrooms [SIZE=3][FONT=Bookman Old Style]I've just done sth good for dinner. [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Ingredients for Cake:[/FONT][/SIZE] [FONT=Bookman Old Style]2 1/2[SIZE=3] cups flour[/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]1 cup warm water [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]pinch of salt-to taste[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Ingredients for filling: [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]0.5 kg sauerkraut, 17.63 oz[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]0.2 kg of dried mushrooms, 7.05 oz[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]1 onion, [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]salt, pepper[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Execution: Pour water over dried mushrooms and let stand for about 1 hour.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]After an hour, cook mushrooms until soft in water in which they were soaked.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Sauerkraut pour water and cook for about 15 minutes.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]When cooked, drain off and cut the cabbage.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]After cooked, drain off mushrooms and cut into very fine or run through a meat grinder.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Dice the onion and fry in oil.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Add the chopped cabbage and sliced mushrooms to the onions.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Season with salt and pepper. Cook for 10 minutes. [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Mix flour with salt and add hot water.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Knead the dough.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Roll out the dough.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Trim the appropriate glass shapes.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Then we put the stuffing in the center of the cake.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]We combine the two sides, and glue.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Boil water, add a teaspoon of salt and a tablespoon of oil. At the boiling water throw dumplings.[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Cook over low heat about 5 minutes. Serve with fried onions.[/FONT][/SIZE] 3 stars 1 reviews
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