Dumplings with cabbage Recipe

Sift the flour through a fine sieve and add salt. Make a groove on top, add eggs and water. Knead the dough well, then cover the food with cellophane and let it rest for 30 minutes.

Put the sauerkraut in a bowl, pour cold water and let it simmer for 20 minutes. Chop the fresh cabbage very finely. Peel the onion and garlic and chop finely.

Drain the sauerkraut well and chop finely. In a large skillet, heat the oil, put the onion in and glaze until lightly browned. Add the sauerkraut and simmer for 5 minutes. Add fresh cabbage, stir. Season with salt, pepper and cumin. Pour in water and bring to a boil quickly. Simmer over low heat for 15 minutes. Allow to cool.

Roll out the dough very thinly on a floured table and cut out the circles with a glass. Spread the cabbage filling on each and fold it in half. Connect the edges carefully. In a large saucepan, boil salted water, put the dumplings in and cook on the surface from the ammotifs.