Napa Nouveau Pierogies
Discover a fusion of tradition and elegance with Napa Nouveau Pierogies, a modern twist on the beloved Eastern European classic. These handmade dumplings feature a pillowy, sour cream-enriched dough wrapped around a flavorful filling of caramelized shallots, tender Napa cabbage, tangy goat cheese, and fresh dill. With a delicate balance of buttery richness and vibrant herbaceous notes, these pierogies offer a unique yet comforting culinary experience. Whether boiled to perfection or pan-fried for a golden, crispy finish, they pair beautifully with a dollop of sour cream for an elevated comfort food that’s perfect for dinners, small gatherings, or even as a gourmet appetizer. Indulge in homemade goodness with this recipe for Napa cabbage pierogies that redefines tradition.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 1 cup Sour cream
- 4 tablespoons Unsalted butter (melted)
- 3 cups Napa cabbage (shredded)
- 3 medium Shallots (thinly sliced)
- 2 tablespoons Olive oil
- 1 cup Goat cheese (crumbled)
- 2 tablespoons Fresh dill (chopped)
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter (for frying, optional)
- 0.5 cup Sour cream (for serving, optional)
Instructions
In a large mixing bowl, whisk together the flour and salt.
In a separate bowl, lightly beat the egg, then mix in the sour cream and melted butter.
Gradually add the wet ingredients to the flour mixture, stirring until a dough forms.
Knead the dough on a lightly floured surface for 5 minutes, then wrap in plastic wrap and let rest for 30 minutes.
While the dough rests, heat the olive oil in a skillet over medium heat and sauté the shallots until caramelized, about 8 minutes.
Add the shredded Napa cabbage to the skillet and cook until softened, about 5 more minutes. Remove from heat and let cool.
Stir the goat cheese, dill, and black pepper into the cooled cabbage mixture. Set the filling aside.
Roll out the dough on a floured surface until it is about 1/8-inch thick. Use a round cutter (3 inches in diameter) to cut out circles.
Place a small spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape, then seal the edges by crimping with a fork.
Bring a large pot of salted water to a boil. Cook the pierogies in batches, about 4-5 minutes each, or until they float to the surface. Remove with a slotted spoon.
Optional: Heat butter in a non-stick skillet over medium heat and fry the boiled pierogies until golden brown on both sides.
Serve warm with sour cream on the side, if desired.
Nutrition Facts
Calories |
887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 30.1 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.6 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 285 mg | 22% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
