Dumplings with sauerkraut and mushrooms


Ingredients dishes - dumplings with sauerkraut and mushrooms:

• Dough • Sauerkraut - 500g • Potatoes - 200 g • Goose fat - 300 g • Black pepper - 2 g • Dill - 10 g • Dried mushrooms - 20 g • Onion - 40 g

How to cook dumplings with sauerkraut and mushrooms:

Thoroughly rinse sauerkraut, chop it and stew it with goose fat in a dripping pan or in a cauldron. Mince through small cell boiled potatoes and cooked mushrooms. Add in paste the black pepper, finely chopped herbs and mix well. Mix the cabbage with the resulting mass - this is our filling for dumplings.

Before you cook dumplings, store molded semi-finished products in the freezer for 1.5-2 hours. Boiled dumplings served to the table with butter and sour cream.

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