Prep 40 mins
Cook 25 mins
Though I have a Russian great-grandmother, I cannot claim that this recipe has been handed down in any way. I was hunting for something in the dumpling family that would hit the spot on cold wintry days (and those early nights), and this fit the bill! It's from a textbook about Russia which my daughter borrowed from the library. The recipe takes a bit of time and energy, and I made a mess of the "fold in the filling" part the first few times. However once I had the hang of it, the recipe became easier and - a big bonus in my opinion - it is one of those recipes that you can clean up after as you go. So by the end of your hour's labour, you have a panful of hot tasty "pies" and a largely clean kitchen! Tip: try to fold in the filling by starting at the edges of the circle of dough, and working your way to the centre. I also found it easier to pinch together if I tilted each dumpling "up", so that I pinched the "top" closed, instead of trying to pinch together the "side".
- 283.49 g flour, enough to make non-sticky dough
- 118.29 ml sour cream
- 14.79 ml butter, softened
- 7.39 ml sugar
- 1.23 ml salt
- 1 egg, beaten
- 0 head red cabbage, chopped fine
- 29.58 ml butter
- 1 egg, hardboiled
- Preheat oven to 350.
- Place 1 TBSP butter in a small dish. Set aside (somewhere warm) to soften.
- Measure flour into large bowl. Add sour cream, sugar, and salt. Beat egg and add. Add softened butter. Stir together thoroughly, adding flour if too sticky to make into a ball. Shape into a ball, and stick in the freezer for 1/2 hour.
- After happily washing up your dough-making mess (you have some time), prepare your cabbage. Put the cabbage in a medium pot with 2 TBSP butter, and cook on medium heat, stirring regularly, about 10 minutes or until tender. While cabbage cooks, boil water in another pot and cook a hardboiled egg.
- After 1/2 hour has passed and your dough ball is cold, stir the hardboiled egg (crumbled) and salt and sugar (to taste) to your pot of cabbage. Turn off the heat. Grease a large pan.
- Roll the dough out to about 3 mm thick, on a floured surface. Cut circles using a mug (or round cookie cutter). Place a spoonful of filling in each circle (one at a time). Pinch closed. Be patient! This takes some practise . . .
- Place dumplings in greased pan. Roll out leftover dough as needed until you've used it all up. (No need to re-refrigerate.).
- Put pan in the oven and cook 20-25 minutes, until fork comes out clean from dough. (This is when you get to clean the rest of the mess! :) ).
- Serve with sour cream, and hot sauce if you like. Enjoy!