Cabbage, Potato and Cheese Dumplings With Dill

Preparation

1. Step 1

   Prepare the filling: In a medium saucepan, combine potatoes and enough water to completely cover them by at least 1 inch and bring to a boil. Season the water with salt and cook, skimming off the foam that rises to the top, until potatoes are tender, about 10 minutes. Drain, then return potatoes to the hot saucepan; let stand for 5 minutes to allow them to dry out. Transfer potatoes to a large bowl, season with salt and pepper and mash with a fork until smooth. Cool to room temperature, about 15 minutes.

2. Step 2

   Meanwhile, in a 12-inch nonstick skillet over medium heat, melt 2 tablespoons of the butter. And the leek and cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Push the leek to one side of the skillet and melt the remaining 2 tablespoons butter in the empty side. Add the cabbage, season with salt and pepper and mix with the leek until well combined. Increase heat to medium-high and cook, stirring occasionally, until the cabbage is softened, about 3 minutes. Continue to cook, undisturbed, until any excess liquid has been absorbed and the mixture is lightly caramelized underneath, 2 minutes longer. Transfer the cabbage mixture to a plate and cool until lukewarm, about 15 minutes.

3. Step 3

   Add the cabbage mixture to the mashed potatoes and fold until well incorporated. Add the sauerkraut, scallions, both of the cheeses, dill and caraway and season with salt and pepper. Fold just until the mixture is well blended.

4. Step 4

   Prepare a dumpling assembly station: Line a baking sheet with parchment paper. Fill a small bowl with water. Keep the wrappers covered with a damp paper towel or kitchen towel.

5. Step 5

   Place 1 level tablespoon of the filling in the center of a wrapper. Dip a fingertip in the water and lightly moisten the wrapper edges. Bring the bottom edge of the wrapper up to fold the dumpling in half and enclose the filling and form a rectangle shape, pushing out any air bubbles. Firmly press the edges together to seal, with the filling as compact as possible (the filling should mimic the shape of the rectangle). Bring together the two bottom corners, creating a small indentation in the middle of the dumpling. Dab one corner with water and place the other corner on top, pressing to seal (the dumpling will resemble a rosebud). Transfer dumpling onto the prepared sheet. Repeat with the remaining wrappers and filling, keeping them covered with a damp kitchen towel to keep them from drying out.

6. Step 6

   Cook the dumplings: To boil a dozen dumplings (see next step if you prefer to pan-fry them), bring a large saucepan of water to a boil. (To cook more than a dozen at a time, use a large pot. For every 12 dumplings, you’ll need 1 tablespoon of butter to finish cooking.) Add 12 dumplings and cook until the filling is hot throughout and the wrappers are tender, 4 to 5 minutes. Drain, then return the dumplings to the hot saucepan off the heat and add 1 tablespoon of butter. Swirl the pan and gently toss the dumplings until the butter melts and coats the dumplings, then transfer to a serving plate. Top with cheese, dill or both, if using. Serve warm.

7. Step 7

   To pan-fry a dozen dumplings instead of boiling, heat 1 tablespoon of butter and 1 tablespoon of oil in a 10-inch, lidded nonstick skillet over medium-low until the butter is melted. Add 12 dumplings and cook until golden brown underneath, about 3 minutes. Add 2 tablespoons of water to the skillet, quickly cover the pan and cook until all of the water is absorbed, the filling is hot and the dumpling wrappers are tender, about 3 minutes longer. Arrange them on a serving platter and serve warm. (Clean the skillet and repeat with 1 tablespoon butter, 1 tablespoon oil and 12 dumplings as many times as desired.)