Russian Cabbage Pies

Submitted by Elise and family

"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"."

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Yields: 14 pies
• Serves: 3

ingredients

• 10 ounces flour, enough to make non-sticky dough
• 1⁄2 cup sour cream
• 1 tablespoon butter, softened
• 1⁄2 tablespoon sugar
• 1⁄4 teaspoon salt
• 1 egg, beaten
• 1⁄4 head red cabbage, chopped fine
• 2 tablespoons butter
• 1 egg, hardboiled
• salt
• sugar

directions

1. Preheat oven to 350.
2. Place 1 TBSP butter in a small dish. Set aside (somewhere warm) to soften.
3. 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.
4. 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.
5. 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.
6. 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 . . .
7. Place dumplings in greased pan. Roll out leftover dough as needed until you've used it all up. (No need to re-refrigerate.).
8. 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! :) ).
9. Serve with sour cream, and hot sauce if you like. Enjoy!