Polish dumplings are traditionally fried, but here they are baked.
- 6 cups shredded Napa cabbage
- 3 cups unbleached white flour
- 1 Tbs. raw sugar
- 1 stick butter, cut into small pieces
- 1 1/4 cups reduced-fat sour cream
- 2 Tbs. olive oil
- 1 large onion, finely chopped
- 1 medium carrot, finely chopped
- 3 cloves garlic, minced
- 1 Tbs. chopped fresh dill
- Freshly ground black pepper to taste
1. In large bowl, toss cabbage with 2 tablespoons salt and set aside 1 hour.
2. Meanwhile, in large bowl, mix flour, sugar and 1 teaspoon salt. Using two knives or pastry blender, cut in butter until mixture resembles coarse crumbs. Add 1 cup sour cream and mix until moistened. Turn dough out onto work surface and knead into a ball. Divide dough in half, wrap each half in plastic and chill one hour.
3. Squeeze excess liquid from cabbage and put into clean bowl. In large skillet, heat oil over medium heat. Add onion, carrot and garlic and cook, stirring often, until carrot is tender, about 10 minutes. Add dill and cabbage and cook, stirring, 2 minutes. Remove from heat and stir in remaining 1/4 cup sour cream.
4. Preheat oven to 350°F. On a lightly floured surface, roll out one piece of dough 1/8 inch thick. Cut dough using a round 4-inch cookie cutter. Re-roll and cut scraps. Put 1 tablespoon of filling toward front of each circle. Moisten edges of dough with water and fold in half around filling to form semicircle, firmly pinching edges closed. Set aside on lightly greased baking sheet. Continue to fill pierogi, keeping them covered with plastic wrap, until all dough is used up.
5. Bake until golden brown, 15 to 20 minutes. Serve warm.
- Serving Size: Makes 36
- Calories: 87
- Carbohydrate Content: 10 g
- Cholesterol Content: 10 mg
- Fat Content: 4 g
- Fiber Content: 1 g
- Protein Content: 2 g
- Saturated Fat Content: 2 g
- Sodium Content: 36 mg