How to prepare the stuffing for dumplings with cabbage and mushrooms?<\/strong><\/p>\n\n\n\n What spices should be used for dumplings with cabbage and mushrooms?<\/strong> What mushrooms to choose for dumplings with cabbage and mushrooms?<\/strong> How long should you soak dried mushrooms?<\/strong> How to make dumplings?<\/strong> How many dumplings from 1 kg of cabbage?<\/strong> How to serve dumplings with cabbage and mushrooms?<\/strong> How to reheat dumplings?<\/strong> How to store dumplings?<\/strong> How to freeze dumplings?<\/strong> Dumplings with cabbage and mushrooms are perfect for people on a vegan, vegetarian, flexitarian and pescatarian diet. Read the step-by-step recipe on how to prepare dumplings with cabbage and mushrooms and watch the video below the recipe.\n
Season the stuffing for dumplings with cabbage and mushrooms with salt, pepper, bay leaves, allspice and caraway seed. You can use caraway seeds and allspice powder or whole grains.<\/p>\n\n\n\n
You can use dried, frozen or fresh mushrooms to stuff dumplings. Mushrooms such as champignons, boletes go well with sauerkraut. You can use a mixture of mushrooms or use, for example, only dried or only fresh mushrooms. Dried mushrooms have much more flavor, while fresh ones are a very good “filler” that improves the consistency of the stuffing.<\/p>\n\n\n\n
Pour boiling water over dried mushrooms and soak for 15-20 minutes. Then pour out the water. You can pour cold water over the soaked mushrooms to cool them down faster (before cutting) or set them aside and wait until they cool down on their own.<\/p>\n\n\n\n
There are many ways to glue dumplings, I will show you the simplest way. The gluing area cannot be too thick because the dough will not cook and will be raw. The dough cannot be covered with flour because it makes it difficult for the dough to stick together.
Fold the dumpling in half and use your thumb and middle or index finger to glue the edges of the dumpling from one end to the other and back again. Below you will find a video on how to easily glue dumplings.<\/p>\n\n\n\n
To prepare about 100 dumplings, I prepare the stuffing with 0.5 kg of cabbage and 0.5 kg of mushrooms. Remember that mushrooms have a lot of water in them, so after frying them there will be much less stuffing. If you want, you can add fewer mushrooms to the stuffing. You can change the proportions of mushrooms to cabbage according to your own preferences.
1 kg of cabbage yields approximately 200 dumplings.<\/p>\n\n\n\n
It is best to fry the cooked dumplings briefly in butter or oil, this will prevent them from sticking together. You can also prepare a garnish of onion or bacon. Dumplings with cabbage and mushrooms do not need any additional sauce.<\/p>\n\n\n\n
Cooked dumplings can be reheated in the microwave or fried in a pan with a little oil or butter. A good way to reheat dumplings is to pour a few tablespoons of water into the pan, add a teaspoon of butter or oil, add the dumplings and cover. Fry the dumplings over medium heat and after 2-3 minutes, turn over and fry for another 2 minutes. The water should evaporate and the butter should stick to the dumplings. The dumplings reheated this way will be soft and buttery :).<\/p>\n\n\n\n
Cooked dumplings should be stored in an airtight container in the refrigerator (preferably greased with oil to prevent them from sticking together) for about 2-3 days or frozen.<\/p>\n\n\n\n
Dumplings can be frozen cooked or raw. Place the raw dumplings on a tray in a freezing bag. Put it in the freezer for several minutes. Once the dumplings are frozen, you can put them together in a container or bag and freeze another batch. Dumplings frozen this way should no longer stick together.
If you want to freeze cooked dumplings, brush them with oil, wait until they cool down and freeze. It is best to freeze in batches (as above), you can put the pre-frozen dumplings together in one container or freezer bag.<\/p>\n\n\n\n
The proportions given below make approximately 105 medium-sized dumplings.<\/p>\n\n\n\n
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