Vegan dumplings with young cabbage
Delicate egg-free dumpling dough and a delicious filling made with young cabbage and fresh, aromatic dill – the perfect idea for a spring meal.
Preparation: 2h
Medium
Preparation: 2h
Medium
Ingredients:
- 450 g water
- 1 g ground black pepper
- 1 g allspice
- 1 g bay leaf
- 100 g Onion, raw
- 5 g sugar
- 12 g salt
- 500 g Cabbage, white
- 60 g Oil, rapeseed
- 20 g Dill
- 350 g wheat flour 450
Method of cooking:
- Add 20 grams of dill, cut into 3-cm pieces, to a clean and dry mixing bowl. Blend for 5 seconds at a speed of 20 rotations. Using a spatula, transfer the contents to a bowl and set aside.
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