Dumplings with Cabbage

Ingredients

• Boiling water 5 fl oz
• Butter 0 oz
• Sour Cream 0 oz
• Wheat Flour 20 oz
• White Cabbage 20 oz
• Onion 1 head
• Carrot 1 piece
• Vegetable Oil 0 fl oz
• Passata Tomato Sauce 0 oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Sift the flour into a large bowl.

Step 3

Add softened butter, sour cream, and salt to the flour.

Step 4

Mix until crumbly.

Step 5

Pour in boiling water and immediately start stirring with a wooden spoon to avoid burning your hands. The dough should come together into a ball without any residue. If there are crumbs left at the bottom of the bowl, add another 15-20 ml of boiling water and incorporate them.

Step 6

When the dough comes together, continue kneading it on the countertop until it becomes smooth and uniform.

Step 7

Wrap the prepared dough in plastic wrap and let it rest at room temperature for half an hour. The dough for dumplings can be stored in the refrigerator for up to two days.

Step 8

Finely chop the onion and grate the carrot.

Step 9

Finely shred the cabbage.

Step 10

In a large skillet, heat vegetable oil and sauté the onion until it is lightly golden. Add the carrot and cook for another 2–3 minutes.

Step 11

Add the cabbage and tomato paste to the skillet, and simmer over medium-low heat, stirring for about 15 minutes. Season with salt and pepper to taste. Allow the filling to cool before shaping the dumplings.

Step 12

Roll out the dough into a thin layer and cut out circles using a glass or a cookie cutter.

Step 13

Place a spoonful of filling in the center of the dough circle and seal the edges tightly. Repeat this process with the remaining dough and filling.

Step 14

In a large pot, bring salted water to a boil and add the dumplings. Once the dumplings float to the surface, cook them for an additional 2-3 minutes, then remove them with a slotted spoon.

Step 15

Serve the cabbage dumplings with sour cream.