Dumplings with meat and cabbage

Knead the dough (as in dumplings). Separately cook meat and cabbage. Cooked cabbage squeeze. Then grind the meat and cabbage together, add the fried onions, salt and pepper. Mix thoroughly. Form dumplings and throw to boiling, salted water, remove the dumplings when rise to the top.

Author: Anna Kruk
Ingredients:
Ingredients:
1 kg of flour
200 ml of hot water
200 ml of warm water
2 eggs
60 g butter
salt

Stuffing:
700 g pork
1 kg sauerkraut
1 onion
pepper
some dried mushrooms
salt

The recipe is from:
Gospodarstwo Sadownicze Henryki i Stanisława Myszka
ul. Kolonia 16
06-425 Karniewo
[email protected]

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