Dumplings with cabbage and mushrooms it is one of the most symbolic dishes that has a permanent place on the Christmas Eve table. When prepared at home, they are full of aroma and unique taste. If you are looking for inspiration for the perfect stuffing, which mainly determines the final taste of the dumplings, be sure to choose the one proposed by Ewa Wachowicz.
Handmade they have a unique taste that cannot be replaced by store-bought substitutes. Having proven recipe for dough and stuffing, you can easily prepare a delicious dish straight for the Christmas Eve table. Although it requires a bit of time, work and commitment, it is definitely worth the effort.
Especially since help is coming recipe straight from Ewa Wachowicz. I have been using it for years and mine dumplings with mushrooms and cabbage are always a hit on the holiday table. This delicious stuffing can be made with just a few ingredients that you can easily find in the store. We are talking mainly about dried mushrooms and cabbage, but not just one, because this recipe includes both sauerkraut and white cabbage.
This is the secret of Ewa Wachowicz’s recipe that makes… the dumpling filling is perfectly compact and moist. White and sauerkraut mixed according to the half and half principle they go perfectly with dried mushrooms, creating a delicate flavor that melts in your mouth.
See also:
Stuffing is the basis of successful dumplings, Therefore, this year it is worth trying one prepared from two types of cabbage and mushrooms. If it is too liquid, you can thicken it slightly with wheat flour or breadcrumbs. Sometimes just boiling the ingredients is enough for the excess water to evaporate. This is an important step because the consistency of the stuffing is key for cooking and the final taste of the dumplings.
You can prepare the stuffing for dumplings with cabbage and mushrooms according to Ewa Wachowicz from the following ingredients:
- 300 g of sauerkraut
- 300 g of white cabbage
- 1 onion
- 30 g dried mushrooms (preferably boletus mushrooms)
- 2 tablespoons of butter
- Salt and pepper
Preparation method:
Start with pour lukewarm water over the dried mushrooms and leave them overnight, to soften. The next day, start preparing the stuffing. Boil the soaked mushrooms until soft for about 30 minutes in the water in which they were soaked. After some time, strain them and chop them finely. Strain the resulting broth through a fine strainer and set aside.
Finely chop the white cabbage and do the same with the sauerkraut, but first squeeze out the excess juice. Melt the butter in a pot and fry the chopped onion until golden brown. Add white and sauerkraut, as well as mushrooms. Pour the broth in which the mushrooms were cooked. Season to taste with salt and pepper.
Mix all ingredients and simmer for about 25 minutes until the water evaporates. Remove the stuffing from the burner and leave to cool. Then start preparing the dough and making the dumplings.
