Sauerkraut and mushrooms dumplings

Rinse the mushrooms, pour a little water and cook until they become soft. Remove from water and imprints, then finely cut. To brew fungal throw finely chopped sauerkraut and cook until tender, until the water has evaporated. To finely chopped and vitrified in a frying pan put onions mushrooms and cabbage. All lightly fry. Knead the dough, rool and cut out circles of dough, which put the stuffing. The edges of the discs clumping together. Dumplings boil in salted water. The best is to serve with melted butter. You can also fry until golden brown crust.
Ingredients:
Stuffing:
900 g of sauerkraut,
2 handfuls of dried mushrooms,
50 g of onion,
olive oil,
salt and pepper

Dough:
350 g of flour,
1 egg,
1 cup warm water

The recipe is from:
Zaścianek Polski
ul. Asłanowicza 17
08-110 Siedlce Siedlce
[email protected]
www.zascianek.idt.pl

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