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<\/a><\/a>Dough <\/strong>(makes about 3 dozen)<\/p>\n – 3\u00a0 cups All Purpose Flour Measure out the flour and fold in sour cream and softened butter. Mix to even consistency. Beat the egg in a measuring cup and add enough water to measure \u00be cup total. Fold egg and water into the dry mixture. Knead dough to a soft consistency. Add flour in small increments if dough is too sticky.\u00a0 Place dough in a deep bowl and cover with damp tea towel.<\/p>\n Cabbage Filling<\/strong><\/p>\n Remove the outer leaves and core from the cabbage. Cut the cabbage into coarse pieces. In a large stew pot, bring water to boil with a dash of salt and cook the cabbage for about 6-8 minutes. The cabbage should be barely done, retaining some crispness. Drain, let cool and then finely chop the cabbage. In a large skillet, melt the butter and cook the onions until partially carmelized and soft. Add cabbage and cook through to blend flavors. Add fresh squeezed lemon juice. Chill thoroughly.<\/p>\n Making the Varenyky<\/strong><\/p>\n \u00a0<\/strong>Start the water boiling in a large stovetop pot. Make sure to have counter space cleared and cleaned to make the dumplings without interruption.<\/p>\n Divide the dough into four sections. On a well floured working surface, roll the first section of dough until thin, about 1\/8 inch in thickness. Cut this section into 3.5-4\u201d circles (coffee mugs work well).<\/p>\n Fill the dough circle with a tablespoon of chilled filling. Fold the circle and pleat\/pinch the sides. Repeat with other sections of dough and place dumplings in a single layer in a floured baking sheet.<\/p>\n Plop the dumplings a few at a time into the boiling water. If they stick to the bottom of the pot, give a quick nudge with a wooden spoon. When the dumplings rise to the top, scoop them out with a large slotted spoon and allow to cool on a buttered plate or sheet.<\/p>\n Time to brown and crisp the dumplings! In a large frying skillet, melt a tbsp of unsalted butter. Fry the dumplings a few at a time until the edges are brown and crisp.<\/p>\n Serve warm with caramelized onions on top and a dollop of fresh sour cream for dipping.<\/p>\n
\n– 5 oz Sour Cream
\n– 4 Tbsp unsalted butter, room temperature
\n– 1 large egg, room temperature<\/p>\n\n