Here are the products we need: Cabbage should be put out in advance (I do it in a slow cooker) and allow to cool. If there is a lot of liquid-drain in a colander.

First make the dough. In a bowl pour water, oil, add salt and stir well. Then slowly add the sifted flour and knead the dough. Once all the flour does not pour, you may need less. I have 50 grams left. Here is the dough:

Put it in a bag and leave aside for an hour.

Meanwhile, make gravy. Mushrooms defrost, chop smaller, if necessary, washed and atteriwem. Grind the onion, fry in small amount of vegetable oil until Golden brown, put the mushrooms and cook all together until evaporated water. Then add two tablespoons of flour, stir, pour 400 ml of hot water, salt, spices and cook on low flame for another ten minutes. I'm doing all this in a slow cooker. Here's a sauce we get: If it's too thick-add more boiled water.

Take out the dough and knead again. It will be a different texture-smooth and silky:

Cut it into pieces, roll and sculpt juicy dumplings:

Here such handsome work:

Boil the dumplings in salted water for three or four minutes,

Then we put them in ceramic pots, cover with the sauce and put the pot in the preheated to 190 degrees oven for ten minutes.

Much full to the brim do not apply, and the gravy will run out when boiling. In General, it is necessary to do so: at the bottom poured a couple of spoons of gravy-put a couple ofopmleniya-then again the gravy. And so layers. Very hearty, flavorful dish! Of this amount, the test I got 25 pieces of dumplings of average size. The family at once to eat just enough!