[h1]Polish dumpligs recipe[/h1]

These Polish dumplings are the real deal and surprisingly simple to make. Serve sprinkled with crisp fried onions.

Ingredients
For the mushroom and sauerkraut filling
50g/2oz dried mushrooms
250g/9oz ready-made sauerkraut (available in jars from larger supermarkets)
40g/1½oz butter
For the cottage cheese and potato filling
250g/9oz floury potatoes, such as Maris Piper, cut into pieces
3 tbsp olive oil
1 medium onion, finely diced
250g/9oz half-fat cottage cheese
For the dumpling dough
250g/9oz self-raising flour, plus extra for dusting
1 tsp salt
1 tbsp vegetable oil
150ml/5fl oz warm water
To serve
300ml/10½fl oz soured cream
small handful fresh dill, to garnish
Method

Drain the sauerkraut in a colander and rinse under a tap to remove some of the acidity. Transfer to a pan of boiling water. Reduce the heat until the water is simmering and cook the sauerkraut for 30 minutes. Drain well.

+rep cool guy

+rep Przewybornie