julia szych. how to make cabbage and mushrooms dumplings
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Julia Szych
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How to make
Cabbage and mushrooms dumplings
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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
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INGREDIENS FILLING
● 500 g sour cabbage
● 500 g sweet cabbage
● 50 g dried forest
mushrooms
● Salt, pepper● 3 tablespoons oil
● 1 onion
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FILLING PREPARATION● Firstly, soak mushrooms in water about 2 hours
● Next, cook them, strain and chop up small
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● Press sour cabbage
● Shred sweet cabbage and stew it with butter
● Peel, chop and fry onion on oil until softened
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● 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
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DOUGHT PREPARATION● Sift the flour into a bowl, add a pinch of salt
● Pour 150 ml hot milk and stir the ingredients together
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● 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
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● 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
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● 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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