Dumplings with Fresh Cabbage
Made from simple ingredients, perfect for the whole family, and great for freezing! Homemade dumplings with fresh cabbage are hearty and delicious. The hot-water dough is soft, elastic, and easy to work with - it rolls out beautifully and doesn’t tear. Not a single dumpling falls apart when boiled!
Updated : 11 November, 2025
Easy
About 1 hour.
Ingredients
Dough
400 grams
Wheat flour
1
Chicken eggs
200 milliliters
Water
1 tablespoon
Vegetable oil
0.5 teaspoon
Salt
Filling
500 grams
White cabbage
1
Onions
1
Carrot
1.3 teaspoon
Salt
0.5 teaspoon
Sugar
to taste
Ground black pepper
3 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
It’s best to start with the filling since it needs time to cool. Prepare the ingredients as listed. Use one large onion or two medium ones. Remove the outer leaves from the cabbage (2-3 damaged ones), wash, and pat dry with paper towels.
Step 2
Shred the cabbage finely and knead it lightly with your hands to soften it - it will cook faster. In a deep pan, heat some refined vegetable oil. Add the cabbage and sauté for 7-10 minutes on low heat under a lid until soft.
Step 3
Peel and grate the carrot on a coarse grater, then add it to the cabbage. Stir and simmer under a lid for about 10 minutes.
Step 4
Finely chop the onion and add it to the pan with the vegetables. Cook for another 10 minutes, then add sugar, salt, and black pepper. Simmer for 5-7 minutes more. The thick cabbage pieces should be tender. Transfer the filling to a bowl and let it cool.
Step 5
While the filling cools, make the choux pastry dough. Use high-grade wheat flour for the best texture. Sift the flour into a large bowl or onto a work surface, making a well in the center. You may need more or less flour depending on consistency.
Step 6
Wash the egg with baking soda, dry it, and crack it into a bowl. Add a pinch of salt and a tablespoon of vegetable oil, whisk lightly with a fork, and pour into the flour. Carefully pour in boiling water (about ½ cup) while stirring quickly with a spoon - the hot water helps gluten form, making the dough smooth and elastic.
Step 7
Once the dough cools slightly, knead it by hand until soft and non-sticky. If needed, add a little flour. Cover the bowl with a towel or plastic wrap and let it rest for 20-40 minutes - it will become smooth and pliable.
Step 8
Lightly flour your work surface. Take part of the dough, knead it again, and roll it out to 4-5 mm (about ¼ inch) thickness. Cut out circles using a glass or cutter.
Step 9
Place a teaspoon of filling in the center of each circle. Fold in half and seal the edges, pinching them tightly or making a decorative braid. Bring a large pot of salted water to a boil - there should be plenty of water for the dumplings to float freely. Add the dumplings, stir gently, and once they boil, reduce heat and cook for about 5 minutes.
Step 10
Serve the dumplings with butter, sour cream, or fried onions. Enjoy!
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