Dumplings with cabbage and mushrooms
Mushrooms pour with cold water and let stand for one hour, add tchem to the cabbage cooked until tender with the addition of pepper and ground allspice, whole thoroughly press.
Fry the onions, add to the stuffing. Knead well stuffing ingredients, mix them.
Sift the flour on a pastry board, make a hollow, add salt, ground allspice and oil. Gradually adding hot water knead, scooping flour into the recess. Knead the dough until it is soft and flexible, for about 15 minutes. Cover with a cloth. Set the water in the pot to cook, season with salt.
Divide the dough into parts, roll the tortillas. Cut glass rings, put the stuffing into the center, fold in half and clump edges of the dumplings. Cook until soft, about 3 - 5 minutes. Serve with fried chopped onion or bacon.
4 cups of flour
2 teaspoons of salt
1 teaspoon of ground allspice
2 teaspoons of oil
about 2 cups of hot water
1 kg sauerkraut
salt and pepper
3 onions, cut into cubes