Pierogi z miesem...
DUMPLINGS WITH MUSHROOMS AND SOUR CABBAGE
Preparation time: 1hour
Cooking time: 30 minutes
Servings: 6 – 8
Ingredients:
Dough
Plain flour 0.5k
A glass of warm water
Yolk (not necessary)
Salt
Filling
0.5 kg sour cabbage
0.1 kg dried mushrooms
Onion
Oil
Salt and pepper
For meat dumplings: chopped leftover roast or boiled beef, add minced fried onion+ salt, pepper and other spices to taste.
Preparation:
Dough
Put flour, salt, yolk and butter into the same bowl and mix thoroughly. When properly mixed start
adding water with one hand while continuously kneading the dough with the other to make sure that
all the ingredients are well mixed. Knead the dough well and roll out on the floured surface with a
rolling pin so the dough is very thin. Cut out circles with a glass rim, fill them in with the filling and
glue the ends of the dough so it forms sort of a half moon. Place prepared and raw dumplings in the
boiling salty water.
Filling
If the sour cabbage is very sour, drain it and boil it in a meat or vegetable stock. Previously soaked
mushrooms, boil separately in a salty water. Drain and cut the sauerkraut and mushrooms into small
pieces, mix them together, add a few tablespoons of oil and salt and pepper (it should be quite spicy
in taste). It is also a good idea to add finely chopped and lightly fried onion to our filling. Fry
everything together. Forming dumplings.
Cooking:
Into a big pot, pour water, add salt and bring to boil. When the water starts boiling, add a few
dumplings (not too many so they don’t stick to each other) and boil for around 2 minutes from the
moment they start floating on the surface. Best served with melted butter and fried onions on top.
They also taste great when re-heated or fried. Enjoy!!!
edytowany przez MissFurba: 29 sie 2012