PIEROGI z misem (dumplings with meat) 60-100 dumplings

ingredients: about 1,5 kilogrammes of mixed meat (poultry, turkey, beef depending on one's preferences) about 1 kilogramme of sour cabbage (sauerkraut?) OR 0,5 kilogramme of mushrooms about 4 onions 1 kilogramme of flour water oil Stuffing: The meat should be boiled the best idea is just to make a bouillon with it. Cabbage should be rinsed out befor boiling, otherwise it's going to be too sour. Then boil it (about an hour it should be tender), cool it down, and squeeze to get rid of water. OR Stew mushrooms with onions. Slice onions and stew it in oil. Separate meat and bones and then meat, onions and cabbage mince everything with a grinder. Season to taste with salt and pepper. If the stuffing is too dry, you can add some oil. Dough: To about 1 kilogramme of flour add 2-3 tablespoons of oil and water (amount necessary to make pastry you'll see) in this order. Dough should be soft and plastic as for pizza. Dough should be thinly rolled. To roll it up tear a bread roll-sized amounts of dough out. The rest of dough should be then wrapped in a cloth or food wrap, because it will become very dry without it. Roll it up thinly with a rolling pin or just a glass bottle and then cut out circles with a diameter of about 10 centimetres (do it with a pastry cutter or sth similar) depending on the seize you need.

When both dough and stuffing are ready: Put portions of stuffing on dough circles, fold it once and press together the edges of dumplings. It should look more or less like this:

After you make about 20 dumplings, put about 4 litres of water on in a large pot, add a tablespoon of salt. Put dumplings into boiling water (do it almost immidiately after making them, otherwise they'll become dry). Boil for about 3 minutes after they surface (? I don't know a proper word for that, hope you'll understand). And this is it! You can season it with sliced onion stewed on oil with some herbs. You can also fry it after boiling if you want a change :) Bon apptit!