Wroclaw dumplings with crayfish necks and sauerkraut

Ingredients for 4 servings:
dough: 60 grams of cake flour from Mlyn Jordanow Slaski, 2 yolks, 50 ml cream
36% from the District Dairy Cooperative in Miedzyborz, 100 ml warm milk
Filling: 5 dag of light leek, 6 dag of clarified butter from Miedzyborz,
20 dag of fresh or frozen porcini mushrooms from the ‘Runoland’ company, 20 dag of cleaned crayfish necks, 30 dag of boiled sauerkraut from Michal Sznajder Sauer Cabbage and Cucumber Farm, salt, pepper
cumin sauce: 100 ml white wine, 150 ml crayfish stock, 100 ml 36% cream, 10 g cumin
for decoration: crayfish tongs

A method of preparation:
Prepare the dough: Sift the flour into a large bowl, add egg yolks, cream, warm milk and make a smooth, elastic dough. Wrap in foil and put in the fridge for an hour.

Prepare the filling: chop the leek and fry it on clarified butter. Add chopped porcini mushrooms and fry. Then put in crayfish necks and chopped sauerkraut. Season with salt and freshly ground pepper. Fry the whole.
Prepare cumin sauce: Boil white wine with crayfish stock and cumin. Add cream and reduce to a sauce consistency.
Prepare the dumplings: roll out the dough thinly, cut out with a glass or mould, put the filling and stick the edges tight.
Cook dumplings in salted boiling water. Once cooked, take them out with a slotted spoon, arrange on a heated platter and add the cumin sauce. Garnish with crayfish tongs.