Dumplings with cabbage and onions
8 servings
120 minutes
Vareniki with cabbage and onion are a traditional dish of Ukrainian cuisine, symbolizing home comfort and warmth. Their roots go back centuries when housewives prepared hearty and aromatic varenyki for the whole family. The tender dough encasing a juicy filling of stewed cabbage, fried onions, and carrots creates a harmony of taste – the softness of the dough combines with the slight acidity of tomato paste and the sweetness of caramelized vegetables. Black pepper adds spiciness, while butter accentuating the fried onions makes the dish even richer. These varenyki can be served with sour cream or garlic sauce and are perfect for both festive tables and cozy family dinners. Ukrainian cuisine is known for its simplicity and soulfulness, and varenyki with cabbage are its vivid embodiment.
1
Knead the dough. Mix 3 cups of flour with 2 eggs, 1/2 teaspoon of salt, and 3/4 cups of water. Knead the dough to a medium thickness.
- Wheat flour: 3 glasss
- Chicken egg: 2 pieces
- Salt: to taste
2
Prepare the filling. Fry finely chopped onion (1–1.5 heads), carrot, and parsley root.
- Onion: 2 heads
- Carrot: 1 piece
- Parsley root: 1 piece
3
Finely chop the cabbage. Fry in a small amount of vegetable oil, add a little water and simmer.
- Cabbage: 1 kg
- Salt: to taste
4
Add sautéed roots, tomato paste, sugar, black peppercorns, and salt to taste to the cabbage. If necessary, add a little more water and simmer until the filling is cooked and the water evaporates.
- Tomato paste: 2 tablespoons
- Sugar: 1 teaspoon
- Black peppercorns: 7 pieces
- Salt: to taste
5
Roll the dough to a thickness of 1–1.5 mm. Cut out circles with a glass.
6
Place the filling in the center of the circle and shape the dumplings.
7
Serve with onions sautéed in butter.
- Butter: to taste