Boil the mushrooms in enough salted water and dice. Shred the cabbage, fry in a portion of the oil, add chopped sauteed onion, mushrooms and seasons, mix well.

Knead dough of the ingredients, called for in the list for the dough. Let the dough stay, covered, for 20 minutes, then roll it out on a floured surface and cut into thin circles. Put dollops of the mushrooms mix in the center of each circle and tweak the edges.

Plunge the dumplings in simmering salted water and boil until cooked.

Whe serving, sprinkle with oil.