Ingredients
Original recipe: About 28 dumplings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 350 gAll-purpose wheat flour
- 180 mlWarm water
- 60 mlSunflower oil
- 400 gCabbage finely shredded
- 300 gMushrooms finely chopped
- 250 gOnion finely chopped
- 1 ½ tspSalt
- ½ tspBlack pepper
- 2500 mlWater for boiling
Make it
- Mix 320 g flour with the warm water, 15 ml oil and 0.5 tsp salt. Knead for 5 minutes, cover and rest for 20 minutes. Reserve the remaining flour for rolling.
- Heat 30 ml oil in a large skillet. Cook half the onion for 5 minutes, add mushrooms and cook for 7 minutes, then add cabbage, 0.5 tsp salt and pepper. Cook for 10–12 minutes until tender and dry; spread in a bowl to cool.
- Cook the remaining onion in the remaining oil over medium-low heat for 10–12 minutes until golden, then set aside.
- Roll the dough 2 mm thick on a lightly floured surface. Cut 8 cm circles, place about 1 tbsp cooled filling in each and pinch firmly shut, pressing out air. Reroll scraps once to make about 28 dumplings.
- Bring the measured boiling water and remaining salt to a gentle boil. Add dumplings in uncrowded batches; after they float, simmer for 3 minutes until the dough is cooked.
- Lift out with a slotted spoon, divide between plates and spoon over the golden onions.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.