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

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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

For the dumpling dough

To serve