Cabbage dumplings with mushrooms

The dough can be prepared with milk or water. Choose premium white wheat flour with a high percentage of gluten. For the dish, you should use fresh white cabbage with thin leaves. For a piquant taste, use a little garlic and tomato paste. Forest dried mushrooms will give an unusual aroma and taste to the filling. Cabbage goes especially well with ginger.
First knead the soft dough. Beat the egg with salt and sugar, add vegetable oil and warm boiled water. Sift the flour and introduce it into the liquid part in small portions. Knead with a spatula. When the dough begins to gather into a bun, put it on a board and knead for about 7 minutes, adding flour. Leave the dough for 30 minutes under a towel.
Finely chop the cabbage, chop the onion and bell pepper. Grind the mushrooms in a coffee grinder.Heat the oil in a frying pan, saute the onion until transparent. Add sweet pepper and cabbage. Cook until browning. Add tomato paste, salt and dry spices. Pour in the mushroom flour. Stir the filling and simmer on low heat for 3 minutes under the lid. Cool the filling.
Knead the dough, roll it up with a cylinder. Cut across. Roll out each part into a flat cake with a thickness of 2 mm. Put the filling in the middle, make dumplings.
Boil water in a large saucepan, add salt and spices. Lower the dumplings into boiling water and cook for 3 to 5 minutes after surfacing. Flip the products through a sieve and place on a serving plate.
Add butter, dill, and pepper to the dish.
You can serve dumplings with sour cream or mayonnaise sauce. The dish has a pleasant cabbage taste with the aroma of spices and mushrooms. Dumplings can be used as an independent dish or as a side dish.
The products can be frozen raw and stored in an airtight container in the freezer for 1 month. Boiled dumplings can be fried and served the next day.