Transcript Julia Szych

Julia Szych
How to make
Cabbage and mushrooms
dumplings
INGREDIENS DOUGH
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500 g (scant 4,5 cup)
wheat flour
100 ml (0,4 cup) water
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75 ml (0,3 cup) milk
1 tablespoon melted
butter
INGREDIENS FILLING
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500
500ggsweet
sour
cabbage
cabbage
3● tablespoons
1 onion
oil
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●
50 g dried
forest
mushrooms
Salt, pepper
FILLING PREPARATION
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Firstly, soak mushrooms in water about 2 hours
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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
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Stew the mixture until the liquid evaporates
Finally, temper with salt and pepper to your taste
DOUGHT PREPARATION
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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
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It should be flexible, soft and homogeneous
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Roll out the dough thinly on a floured board
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Using a round cup or glass, cut out circles.
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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