Christmas dumplings with cabbage, shiitake mushrooms and red borscht

• 100g dried shiitake mushrooms
• 2-3 tablespoons mushroom soy sauce
• 1 kg of sauerkraut
• 1 carrot
• 1 parsley
• 3 tablespoons of oil
• 3 onions
• Salt, pepper to taste
• Frying oil

Cake:

• 600 g wheat flour
• 1/2 teaspoon salt
• 400 ml boiling water
• 50 g butter

1. Cover the mushrooms with cold water and let them soak overnight. The next day, bring them to a boil, add the peeled carrots and parsley, and cook until the vegetables are tender. Season with salt and pepper towards the end.
2. Squeeze the cabbage and cook in 300 ml of salted water for about 45 minutes, until tender. Then let it cool and squeeze thoroughly.
3. Remove the mushrooms, carrots and parsley from the water (you can use the remaining broth, for example, for mushroom soup), squeeze out the water thoroughly and grind them together with the cabbage in a meat grinder with very large holes or chop them finely.
4. Heat oil in a pan, sauté the onion until translucent, and add it to the remaining vegetables. Mix the filling ingredients well, seasoning with salt, pepper, and mushroom soy sauce.
5. Sift the flour into a bowl and add salt. Melt the butter in the hot water until it melts, then gradually add it to the flour, mixing with a spoon. Once the dough has a smooth consistency, transfer it to a floured surface and knead for about 10 minutes, until smooth and soft. Then transfer it to a bowl, cover tightly, and set aside for 30 minutes.
6. Divide the dough into 4 pieces and roll them out one by one into thin circles. Cut out circles with a small glass, place the filling in the center, fold them in half, and seal the edges to form dumplings.
7. Boil the dumplings in hot water until soft, about 3 minutes.
8. Serve with onions glazed in oil.