1. Julia Szych

2. How to make Cabbage and mushroomsdumplings

3. INGREDIENS DOUGH 500 g (scant 4,5 cup) wheatflour 75 ml (0,3 cup) milk 1 tablespoonmeltedbutter 100 ml (0,4 cup) water

4. INGREDIENS FILLING 500 g sourcabbage 500 g sweet cabbage 50 g driedforestmushrooms Salt, pepper 3 tablespoonsoil 1 onion

5. FILLING PREPARATION Firstly, soakmushrooms in waterabout 2 hours Next, cook them, strain and chop up small

6. Press sourcabbage Shred sweet cabbage and stew itwithbutter Peel, chop and fryonion on oiluntilsoftened

7. Thenmixitwithmushrooms and add to cabbages Stew the mixtureuntil the liquidevaporates Finally, temper with salt and pepper to yourtaste

8. DOUGHT PREPARATION Sift the flourinto a bowl, add a pinch of salt Pour 150 ml hot milk and stir the ingredientstogether

9. Addabout 200 ml warmwater and quicklyknead a dough Itshould be flexible, soft and homogeneous Roll out the doughthinly on a flouredboard

10. 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

11. 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