Dumplings with cabbage and shiitake mushrooms

A method of preparing

1.       Cover the mushrooms with cold water and let them soak overnight. The next day, bring them to a boil, add the peeled carrots and parsley, and cook until the vegetables are tender. Finally, season with salt and pepper.

2.       Drain the cabbage and cook in 300 ml of salted water for 45 minutes, until tender. Then let it cool and drain thoroughly.

3.       Remove the mushrooms, carrots and parsley from the water (you can use the remaining broth, for example, for mushroom soup), squeeze out the water and grind them together with the cabbage in a meat grinder with very large holes or chop them finely.

4.       Heat oil in a pan, sauté 3 onions, and add them to the remaining vegetables. Mix the filling ingredients well, seasoning with salt, pepper, and mushroom soy sauce.

5.       Sift the flour into a bowl and add salt. Melt the butter in hot water until it melts, then gradually add it to the flour, mixing with a spoon. Once the dough has a smooth consistency, transfer it to a floured surface and knead for 10 minutes, until smooth and soft. Then transfer it to a bowl, cover tightly, and set aside for 30 minutes.

6.       Divide the dough into 4 pieces and roll each one out into thin pancakes. Cut out circles with a small glass, place the filling in the center, fold in half, and seal the edges to form dumplings. Cook in boiling water until tender, about 3 minutes. Meanwhile, sauté the remaining 3 onions in linseed oil.

7.       Serve the finished dumplings with onion.