Delicate dough and expressive filling. These are delicious Christmas Eve dumplings

If of all the Christmas dishes you look forward to the most,… Christmas Eve dumplingsprepare them according to the recipe below, they will certainly meet your expectations. In addition to flour and water, add butter to the dough, it will be perfectly thin, elastic and delicate. Traditional stuffing for dumplings for Christmas Eve is a combination of sauerkraut and dried mushrooms. It should also be seasoned appropriately – add onion glazed in butter, cumin, bay leaf, allspice, salt and pepper – it will be distinctive and aromatic.

Christmas Eve dumplings you can eat it on its own or with red borscht.

Ingredients for the stuffing:

• 100 g dried mushrooms,
• 500 g sauerkraut,
• 3-4 tablespoons of butter,
• 2 small onions or 1 large one,
• salt, pepper, cumin (to taste),
• 1 bay leaf,
• 2 grains of allspice.

Ingredients for the cake:

• 600 g of wheat flour (+ for sprinkling the pastry board),
• 400 ml of hot water (approximately 70-80°C),
• 50 g of butter,
• ½ teaspoon of salt.

For decoration:

Rinse the mushrooms and soak in cold water. After a few hours, cook until soft (cook for about 30 minutes). Chop finely. Squeeze excess juice from the cabbage. Chop it up. Cook (for about 30 minutes) in lightly salted water with the addition of allspice and bay leaf. Strain.

Peel the onions (for the stuffing), chop them finely and fry them in half of the butter. Add cabbage and mushrooms to the pan. Fry for a few minutes. Season to taste with salt, pepper and cumin. At the end of frying, add the rest of the butter (fry until it melts). Set the stuffing aside to cool.

Prepare the dough for the dumplings. Melt the butter in hot water. Gradually add flour and salt to the water, mixing with a spoon. Mix everything with your hands to form a smooth, elastic dough. Set them aside covered with a cotton cloth for about 30 minutes.

Divide the dough into smaller portions. Roll out each piece in turn on a lightly floured board. Use a glass to cut out circles from the dough and place small portions of filling in the center of each. Seal the edges of the dumplings tightly to prevent the filling from leaking out during cooking. This way, use the entire dough.

Cook the Christmas Eve dumplings in a large amount of lightly salted water – for about a minute from the moment they float to the surface. Finely chop the onion to garnish the dumplings. Fry in butter. Serve cooked dumplings with garnish.

Sources: Terazgotuje.pl