Polskie ”Pierogi z kapusta i grzybami”
Farsz
1 kg kapusty kwaszonej
szczypta soli
szczypta pieprzu ziołowego
20 g grzybów suszonych
1 paczka pieczarek
1 cebula
Ciasto
560 g mąki pszennej lub orkiszowej
1 jajo
0,5 szklanki ciepłej wody
szczypta soli
Polish dumplings with sauerkraut and mushrooms
Stuffing
1 kg sauerkraut
pinch of salt
pinch of herb pepper
20 g of dried mushrooms
1 package of mushrooms
1 onion
Pastry Base
560 g wheat or spelt flour
1 egg
0.5 cups of warm water
pinch of salt
Preparing the stuffing
1. Rinse the cabbage, chop finely. Add a little water, herbs, mushrooms (previously soaked). Boil until tender. Drain off the cabbage with mushrooms in a colander.
2. Grind the cooked vegetables, season with herbs to taste. Fry in a pan along with diced onion.
3. Sliced mushrooms should be fried in a pan with a small amount of butter.
4. Mix cabbage with mushrooms, onions for stuffing. Season with pepper to taste.
Dough:
1. Mix all the ingredients and make a smooth elastic dough,(roll out the dough). Cut circles with a wine glass and then put the stuffing inside.
2. Boil water with salt and oil, then put the dumplings into the water and boil for 3-4 min.
3. Melt the fat and cut bacon into cubes and fry in a pan.
4. Melt some butter on the pan and add the onion and then pour that over the dumplings.
Enjoy!
Watch Magda’s Demonstration at Magdas Dumplings
