Ukrainian Sweet Cabbage Varenyky Pierogi Dumplings
Discover the comforting flavors of Ukraine with these Sweet Cabbage Varenyky Pierogi Dumplings, a delightful take on traditional stuffed dumplings. Made from tender homemade dough, these varenyky are generously filled with a luscious mixture of caramelized cabbage, onions, and a hint of brown sugar for a subtle sweetness. The filling, nestled inside each dumpling, creates a perfectly balanced bite that’s both savory and lightly sweet. Boiled until soft and drizzled with melted butter, they’re ideal for any occasion, from family dinners to festive celebrations. Serve them warm with a dollop of sour cream and a sprinkle of fresh dill for an authentic Ukrainian touch that’s as visually appealing as it is delicious. Perfect for vegetarians and anyone craving a taste of Eastern European comfort food, these sweet cabbage dumplings are sure to leave a memorable impression.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 1 cup Water
- 3 tablespoons Butter
- 1 small head (about 2 pounds) White cabbage
- 2 tablespoons Brown sugar
- 1 medium Onion
- 2 tablespoons Vegetable oil
- 0.5 cup Sour cream (optional, for serving)
- 2 tablespoons, chopped Fresh dill (optional, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center, then add the egg and mix lightly.
Gradually pour in the water while stirring, bringing the dough together. Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Cover the dough with a kitchen towel and let it rest for 30 minutes.
While the dough rests, prepare the filling. Finely shred the cabbage and dice the onion.
Heat a large skillet over medium heat and add the butter and vegetable oil. Once melted, add the onion and sauté until golden, about 5 minutes.
Stir in the shredded cabbage and cook for 10–15 minutes, stirring occasionally, until softened and lightly caramelized.
Add the brown sugar to the cabbage mixture and stir well. Cook for another 5 minutes until fully caramelized and slightly sweet. Remove from heat and let the filling cool to room temperature.
After the dough has rested, divide it into 4 portions. Roll out one portion at a time to about 1/8-inch thickness on a floured surface.
Use a 3-inch round cutter or the rim of a glass to cut out circles from the dough.
Place a teaspoon of the cabbage filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges tightly to seal.
Repeat the process with the remaining dough and filling, covering the formed varenyky with a towel to prevent drying out.
Bring a large pot of salted water to a boil. Add the varenyky in batches and cook for about 3–5 minutes, or until they float to the surface.
Remove the cooked varenyky with a slotted spoon and transfer to a platter. Drizzle with melted butter to prevent sticking.
Serve warm with optional sour cream on the side and garnish with fresh dill, if desired.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 365.0 g | 133% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 58.7 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 675 mg | 52% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2503 mg | 53% | |
*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.
