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Cabbage Dumplings Recipe (Homemade & Freezer-Friendly)

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Tender homemade dumplings filled with sweet caramelized cabbage and onions, pan-fried until golden and crisp.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://www.receipster.com/cabbage-dumplings-recipe-homemade-freezer-friendly/