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A classic recipe for dumplings with cabbage and mushrooms. Traditional Polish dumplings with sauerkraut and mushrooms is a Christmas Eve meal that can not be missed on the Christmas table. We serve them topped with fried onions.

Stuffing:

500g sauerkraut

50g of dried mushrooms

1 medium onion

salt pepper

1 tablespoon of oil

Cake:

500g of wheat flour

1 egg yolk

hot, boiled water

A method of preparing:

1. Rinse mushrooms. Put into a small pot and pour cold water. Leave for at least a few hours, preferably at night.

2. On the following day, cook the mushrooms in water in which they soaked under cover for softness. Strain through a strainer. (Use it for the borscht, borscht or mushroom soup, it can also be frozen). Fry the mushrooms finely or blend in the blender, but be careful that the pieces are visible.

3. Squeeze squeezed juice (if you like sour, you do not need to squeeze juice), cover with water to cover and cook until soft (about 1 hour). After cooking, drain well, squeeze from the liquid and chop finely.

4. Cut the onion into cubes and polish it in oil. Add mushrooms and fry lightly. After a moment, add the cabbage. Season with salt and pepper to taste and fry for about 2 minutes. Allow to cool. (Stuffing should be distinctive in taste).

5. Prepare the dough. Pour the flour into a bowl. Add yolk and stir. Pour in gradually hot water from the kettle (the warmer this cake will be better, more elastic, but not boiling water, not to get burned) and knead a uniform, flexible, soft cake. The dough should not be sticky. (If the dough is well-made, air bubbles should be visible in the cross section).

6. Divide the dough into parts. On a floured top, roll out the dough very thin. (When rolling out one portion of dough, put the rest in a bowl and cover with a cloth so that it does not dry).

7. Cut out the rings from the rolled dough, eg with a glass. Put the filling in the middle with a teaspoon, fold the cake in half and glue the edges well. Finished dumplings put on a board or counter topped with flour and cover with a cloth so that they do not dry up.

8. Throw dumplings into boiling water and cook, over low heat, in salted water about 2 minutes after departure.

Pull out with a slotted spoon. Serve with onion fried in butter.