Potato Dumplings with Cabbage and Mushrooms
Crispy potato dumplings filled with savory cabbage and mushroom filling.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- nalesniki
- kapusta kiszona
- ziele angielskie, lisc laurowy
- cebula w kostke
- sol i pieprz + papryka
- pieczarki
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
As a busy housewife, I'm always looking for quick and easy meals to feed my family. These potato dumplings with cabbage and mushrooms are a perfect solution. They're incredibly delicious and can be made ahead of time, making them perfect for busy weeknights.
The dumplings are made with a simple potato dough that is rolled out and filled with a savory cabbage and mushroom filling. The filling is made with sautéed mushrooms, onions, and cabbage, seasoned with a blend of spices. Once the dumplings are filled, they are boiled until tender and then fried until golden brown. The result is a crispy, flavorful dumpling that is sure to please everyone at the table.
Step-by-step
- Fry thin pancakes, preferably without sugar, until they are pale.
- Prepare the filling by cooking sauerkraut with allspice, bay leaf, and optionally a bit of vegetable stock powder (optional).
- Sauté diced mushrooms in margarine.
- Add diced onion to the pan, season with salt, pepper, and paprika.
- Add the mushrooms to the sauerkraut.
- Spread the filling on the pancakes, fold them into envelopes, and bread them with egg, breadcrumbs, and fry in plenty of oil.
