Cabbage And Dumplings Recipes

CABBAGE AND DUMPLINGS

Steps:

• Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
• Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

GRANDMA WANDA'S CABBAGE & DUMPLINGS

Steps:

• Chop cabbage into large chunks and steam until clear in color; drain.
• In same pan melt butter, sauté onions, add seasonings and cabbage.
• Dumplings:.
• Measure flour in to a deep bowl. Make well in middle of flour. Add eggs and seasoning. Start beating eggs and gradually mix flour into eggs; will make a stiff dough. If too dry add a little milk. Drop about 1/4 tsp into boiling water. Best if spoon dipped into hot water after each dumpling - they will come off the spoon easier. Dumplings are done when they float to the top.
• Remove dumplings directly to cabbage mixture, combine and enjoy.
• I have successfully served in a crock pot on low setting for parties.

FRIED CABBAGE AND DUMPLINGS RECIPE - (5/5)

Steps:

• Cabbage: In large frying pan. add 1 Tablespoon grease and butter - Saute the sliced onion, set aside. Add remaining grease and butter, Saute cabbage on medium heat; cook until the volume goes down and the cabbage is cooked though. Takes a bit to cook liquids down. Salt and pepper to taste. Set aside. Dumplings: In mixer, combine all ingredients. Add flour last about 1/2 cup at a time so you can regulate when the dough becomes firm. Put sheet of wax paper down on the counter, pinch dough and roll into a 1 X 2 inch oblong dumpling and set out on piece of wax paper. In large pot, boil water. Add dumplings and cook for 10-15 minutes. Drain and add to cabbage pan. On low heat, slowly and gently combine the dumplings with the cabbage and reheat before serving. Goes well as a side dish or can be eaten as a main veggie meal.

PAN-FRIED CHICKEN AND CABBAGE DUMPLINGS

Steps:

• To make the dumplings:
• In a large bowl, mix together the chicken, cabbage, ginger, and scallions until the mixture resembles a fine paste. Add the salt, sugar, chicken powder, white pepper, cornstarch, and toasted sesame oil and continue to stir for 3 to 5 minutes, until well incorporated.
• Dampen a towel under which to keep the rest of the dumpling wrappers while you work.
• Prepare a parchment-lined baking sheet on which to store the already prepared dumplings.
• Place 1½ teaspoons of filling in the center of each dumpling wrapper. Fold the dumpling into a half-moon shape. Hold the dumpling, seam-side up, between your thumb and index finger. Use the index finger and thumb of your other hand to pinch a section of the dumpling edge and pull it toward the web of the holding hand to make a small pleat. Repeat around the edge of the dumpling until you have between 6 and 8 pleats.
• DO AHEAD: After shaping, dumplings can be kept in the refrigerator for up to four days or frozen for up to three months.
• Set up a steamer: Fill a wok with enough water to come up to the lower rim of a steamer but not so much the waterline is above the food bed. (If you do want to DIY it, just use a plate in a pot. Fill a pot with ½ an inch of water. Then make a sort of tripod out of tinfoil by forming three golf ball- sized balls and placing them in the bottom of the pot, making sure their tops rest above the water- line. Rest the plate on the tinfoil, cover, and steam.) Bring water to a boil. Working in batches, add the dumplings, making sure to leave 1½ inches of space between each (they expand as they cook), and steam for 12 to 13 minutes. Let rest for a minute or so to tighten slightly. If you need more water- water tends to evaporate-add boiling, not cold, water so as not to stop the steaming.
• Heat the neutral oil in a large nonstick pan over medium-high heat. Working in batches, add the dumplings, pleat to the side, and pan-fry until golden brown, approximately 1 minute per side.
• To make the dipping sauce:
• Place all ingredients in a small bowl. Whisk together until well mixed and the sugar dissolved.
• DO AHEAD: Dumpling Dipping Sauce can be kept covered in the refrigerator for up to three days.

SLOVAK POTATO DUMPLINGS WITH FRIED CABBAGE

Steps:

• Dumplings:.
• In a mixing bowl, add grated potatoes, salt and egg. Add flour, mixing well. Add water if dough is stiff. Drop dough from moistened spoon into a kettle of boiling water. Cook partly covered for 7 to 10 minutes, stirring occasionaly. Drain and rinse with cold water.
• Cabbage:.
• In skillet, saute onions in butter/margarine until golden brown. Add grated cabbage and salt. Cover and fry over low heat stirring occasionaly until tender and golden brown. Add to dumplings, mix well. You may need to add more salt to your taste.