Add a glass of warm water to the mushrooms and soak for 15 minutes, then chop finely and cook until soft. Finely chop the cabbage, pour water to cover the cabbage, add salt and boil until soft ...
Ingredients (about 40 pcs.)
Dough:
• 4 cups all-purpose flour
• 2 oz. starch
• 3 tbsp. butter
• 1 cup of milk
• ½ cup of water
• ½ tbsp. of salt
Filling:
• 14 oz. sauerkraut
• 14 oz. cabbage
• ½ oz. dried wild mushrooms
• 4½ oz. chopped onions
(get a really big onion)
• 2 bay leaves
• 4 kernels of allspice crushed in a mortar
• 2 tbsp. of honey
• salt and pepper
• roux (1 tbsp. of flour and 1 tbsp. of butter)
• clarified butter
Add a glass of warm water to the mushrooms and soak for 15 minutes, then chop finely and cook until soft. Finely chop the cabbage, pour water to cover the cabbage, add salt and boil until soft. Warm 1 tbsp. of clarified butter in a frying pan and fry onions until golden. Wring water from the sauerkraut and chop finely, pour water to cover it, add bay leaves, allspice and cook until soft. Combine cabbage, sauerkraut and mushrooms (remove bay leaves), add honey, fried onions, add salt and pepper and cook at low heat for 15 minutes. Fry a tablespoon of clarified butter and flour, add 1/4 glass of water, add the cabbage filling and stir fry for 10 minutes. Set aside to cool.
Put flour in a bowl and add chopped butter. Warm the milk with water, so that it is hot but not boiling. Pour the hot milk with water into a bowl and mix it with the stand mixer until the dough is soft and not sticky. Divide into 4 pieces, roll each thin. Cut the dough with the rim of a glass and put 1.5 tbsp. of filling on each; stick the edges together. Boil for 2-3 minutes from the moment they bubble up.
Enjoy!
