I make the stuffing for dumplings according to Ewa Wachowicz’s recipe. The “half and half” method is second to none

In my house, everyone eats dumplings with cabbage and mushrooms. A year ago I made the stuffing according to Ewa Wachowicz’s recipe. There was no end to the delights. Be sure to save this recipe and surprise your family with improved, classic dumplings.

The traditional stuffing consists of sauerkraut, dried mushrooms, onion and spices. It must be admitted that it comes out quite sour, despite pouring cold water over the cabbage and squeezing out excess juice. That’s why the children ate only dumplings with cheese. Last year was different…

Last Christmas I decided to slightly modify the classic filling and made it according to Ewa Wachowicz’s recipeaccording to the “half and half” method. It involves using two types of cabbage – sauerkraut and white in a 1:1 ratio. Then the stuffing becomes more delicate and slightly sweeter, additionally enhanced with dried mushrooms. Everyone, even the youngest, put such dumplings on their plates.

Ingredients:

• 300 g sauerkraut;
• 300 g white cabbage;
• 30 g of dried mushrooms;
• 1 large onion;
• 1 tablespoon of butter;
• salt and pepper to taste.

Preparation:

According to Ewa Wachowicz’s recipe, first I pour 1 cup of lukewarm water over the mushrooms and leave them to soak overnight.. The next day, I cook the porcini mushrooms in the same water for 30 minutes – until they become soft. Then I cool them and chop them finely.

The next step is to start with white cabbage – I chop it first and then chop it finely. Then I put it in a pot, pour boiling water over it and cook for 15 minutes. Finally, I strain it and squeeze it lightly.

In turn, I squeeze out the excess juice from the sauerkraut and chop it finely. If it is very sour, you can pour cold water over it.

Then I fry the finely chopped onion in butter in a pan. I add both cabbage, mushrooms and their water. I pour it through gauze so that no sand gets into the whole thing.

Finally, I season the filling with salt and pepper to taste and stew everything for about 25 minutes until the liquid evaporates. Set the prepared stuffing aside to cool.