Cabbage Dumplings Recipe (Homemade & Freezer-Friendly)
There's something deeply comforting about a plate of homemade cabbage dumplings, tender pockets of dough wrapped around sweet, buttery cabbage and caramelized onions. Pan-fried until golden or boiled until soft, these dumplings bring a taste of Eastern European home cooking straight to your table.
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Cabbage Dumplings Recipe (Homemade & Freezer-Friendly)
Tender homemade dumplings filled with sweet caramelized cabbage and onions, pan-fried until golden and crisp.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Method: Boiling and Pan-Frying
- Cuisine: Eastern European
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 large egg
- 2/3 cup warm water
- 1 tablespoon vegetable oil
- 1 small head green cabbage, finely shredded (about 6 cups)
- 1 large yellow onion, finely diced
- 4 tablespoons unsalted butter, divided
- 1 teaspoon sugar
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil, for frying
- Sour cream, for serving
- Fresh dill, chopped, for serving
Instructions
- In a large bowl, whisk together the flour and salt. Make a well in the center and add the egg, warm water, and oil. Mix with a fork, then knead by hand for 5-6 minutes until you have a smooth, elastic dough. Cover with a damp towel and let rest for 30 minutes.
- While the dough rests, melt 2 tablespoons of butter in a large skillet over medium heat. Add the diced onion and cook for 5 minutes until soft.
- Add the shredded cabbage, sugar, salt, and pepper to the skillet. Cook, stirring occasionally, for 20-25 minutes until the cabbage is very soft and lightly golden. Remove from heat and let the filling cool completely.
- On a floured surface, roll the rested dough out thin, about 1/8 inch thick. Cut into 3-inch circles using a cookie cutter or glass.
- Place a spoonful of cooled cabbage filling in the center of each circle. Fold the dough over into a half-moon shape and pinch the edges firmly to seal, crimping if desired.
- Bring a large pot of salted water to a boil. Cook the dumplings in batches for 3-4 minutes, until they float to the top. Remove with a slotted spoon.
- Heat the remaining 2 tablespoons butter and the vegetable oil in a large skillet over medium-high heat. Add the boiled dumplings in a single layer and fry for 2-3 minutes per side until golden and crisp.
- Serve hot topped with a dollop of sour cream and a sprinkle of fresh dill.
Notes
To freeze, arrange uncooked, sealed dumplings on a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 1-2 extra minutes to the boiling time. Leftover cabbage filling can be made a day ahead and stored in the fridge.
Frequently Asked Questions
Can I make cabbage dumplings ahead of time?
Yes, you can assemble cabbage dumplings up to a day in advance and keep them covered in the refrigerator, or freeze them uncooked for up to 3 months for a quick meal later.
What is the best cabbage to use for cabbage dumplings?
Green cabbage works best for cabbage dumplings because it becomes tender and slightly sweet when slow-cooked, but savoy cabbage is also a great substitute.
Do I have to boil cabbage dumplings before frying them?
Boiling first ensures the dough cooks through fully, while the quick fry afterward adds a crisp, golden exterior. You can skip frying and simply serve them boiled with melted butter if you prefer a softer bite.
What can I serve with cabbage dumplings?
Cabbage dumplings pair wonderfully with sour cream, caramelized onions, crispy bacon bits, or a simple side salad to balance the richness.
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