Pockets Filled with Sauerkraut and Mushrooms

Deep-frozen product

wheat flour, water, sauerkraut 15%, mushrooms 5% (Boletus edulis, Imleria badia, slippery jack in variable proportions), onions, pasteurised liquid eggs, salt, spices (contain mustard), wheat fiber gluten-free, rapeseed oil, dried vegetables (carrot, parsley, leek, onion), yeast,  natural flavouring.

Place frozen pockets one by one into 3 l salted boiling water.

Stir gently and cook on the low heat for 12 minutes.

When pockets are cooked, take them out using a skimmer. Serve as you like.