RUSSIAN CABBAGE PIES
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".
Provided by Elise and family
Categories One Dish Meal
Time 1h5m
Yield 14 pies, 3 serving(s)
Number Of Ingredients 11
Steps:
- 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!
Nutrition Facts : Calories 597.3, Fat 23.3, SaturatedFat 12.9, Cholesterol 174.5, Sodium 394, Carbohydrate 80.7, Fiber 4, Sugar 6.5, Protein 15.9
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Chris Kelly
[email protected]These pies are delicious! I'll definitely be making them again.
Santy Chimbo
[email protected]I'm not a big fan of cabbage, but I really enjoyed these pies. The filling was flavorful and the dough was flaky.
Van Reynolds
[email protected]These pies are a great way to use up leftover cabbage. They're also a good option for a vegetarian meal.
Lewis Dunbar
[email protected]I followed the recipe exactly, but my pies didn't turn out as good as I hoped. The dough was too thick and the filling was too runny.
Nsovo Nyeleti Honwani
[email protected]The filling was a bit bland for my taste, but the dough was excellent.
Maruf Mahamud
[email protected]I made these pies for my Russian grandmother, and she loved them! She said they reminded her of the pies she used to make when she was a child.
Silva Mods
[email protected]These pies are a bit time-consuming to make, but they're worth the effort. They're so delicious and satisfying.
Crystal Davis
[email protected]I've made these pies several times now, and they're always a crowd-pleaser. They're perfect for potlucks or picnics.
Usama Arain
[email protected]The recipe was easy to follow, and the pies turned out beautifully. I'm looking forward to trying more recipes from this site.
Bakhtiyar khan
[email protected]I'm not usually a fan of cabbage, but these pies were surprisingly delicious. The cabbage was soft and tender, and the filling was well-seasoned.
Tina scott
[email protected]These Russian cabbage pies were a hit at my dinner party! The filling was flavorful and the dough was crispy and flaky. I'll definitely be making these again.