Cabbage, Potato and Cheese Dumplings With Dill

Ingredients

• 2 lb Yukon Gold Potatoes (peeled and cut into ½‑inch cubes)
• 1 large Leek (white and light green parts only, finely diced)
• 2 cup Napa Cabbage (finely chopped, about ¼‑inch dice)
• 4 tbsp Unsalted Butter (divided: 2 tbsp for sauté, 2 tbsp for final toss)
• ½ cup Sauerkraut (drained and squeezed dry)
• 1 tsp Caraway Seeds (toasted lightly)
• ½ cup Swiss Cheese (grated)
• ¼ cup Parmesan Cheese (freshly grated)
• 2 Scallions (thinly sliced)
• 2 tbsp Fresh Dill (chopped)
• to taste Salt
• to taste Black Pepper
• 30 Square Wonton Wrappers (frozen; thawed before use)

Instructions

1. Cube and Boil Potatoes

   Cut the potatoes into ½‑inch cubes, place them in a large pot of salted water, bring to a boil, and cook until tender, about 10 minutes.

   Time: PT10M

   Temperature: 212°F

2. Dry Potatoes

   Drain the potatoes, return them to the hot pot, and let sit for 5 minutes to evaporate excess moisture.

   Time: PT5M

3. Mash Potatoes

   Transfer the dried potatoes to a mixing bowl and mash with a fork until slightly chunky; season with salt.

   Time: PT2M

4. Prep Leeks and Cabbage

   Trim the leeks, rinse thoroughly, and finely dice. Stack cabbage leaves and finely chop to about a ¼‑inch dice.

   Time: PT5M

5. Sauté Leeks

   Melt 2 tbsp butter in a non‑stick skillet over medium heat, add leeks, season with salt and pepper, and cook until softened, about 3 minutes.

   Time: PT3M

6. Add Cabbage and Caramelize

   Add the remaining 2 tbsp butter, then the chopped cabbage. Increase heat to medium‑high, season, and cook, stirring occasionally, until the cabbage shrinks and the bottom caramelizes, about 7 minutes.

   Time: PT7M

7. Cool Vegetable Mixture

   Transfer the sautéed leeks and cabbage to a plate and let cool to room temperature.

   Time: PT5M

8. Combine Filling

   In the mixing bowl with mashed potatoes, fold in the cooled leeks‑cabbage mixture, sauerkraut, caraway seeds, grated Swiss cheese, Parmesan, scallions, and dill. Season with salt and pepper and gently combine.

   Time: PT3M

9. Prepare Wrappers

   Keep square wonton wrappers covered with a damp paper towel. Lightly moisten the edges of each wrapper with water before filling.

   Time: PT2M

10. Fill and Shape Dumplings

    Place 1 level tablespoon of filling in the center of a wrapper. Bring the bottom edge up, press to seal, then fold the sides, and finally bring opposite corners together, sealing with a dab of water to form a rectangular‑then‑coin shape. Place each dumpling on parchment‑lined sheet.

    Time: PT15M

11. Boil Dumplings

    Bring a large pot of water to a boil. Add a dozen dumplings at a time; when they rise to the surface (4‑5 minutes) and the wrappers turn translucent, let them cook an additional 1‑2 minutes.

    Time: PT5M

    Temperature: 212°F

12. Butter‑Finish

    Using a slotted spoon, transfer cooked dumplings back to the skillet, add a pat of butter, and toss gently until the butter coats each dumpling.

    Time: PT2M

13. Serve

    Plate the butter‑tossed dumplings hot. Garnish with extra fresh dill if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

38g

Fat

18g

Fiber

4g

Ingredient Substitutions

• Instead of Yukon Gold Potatoes: Yellow potatoes
• Instead of Leek: Sweet onion, shallot
• Instead of Napa Cabbage: Savoy cabbage, green cabbage
• Instead of Unsalted Butter: vegetable oil (for sauté), ghee (for final toss)
• Instead of Sauerkraut: pickled cabbage
• Instead of Caraway Seeds: fennel seeds
• Instead of Swiss Cheese: Gruyère, Emmental
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Scallions: chives
• Instead of Fresh Dill: tarragon, parsley
• Instead of Square Wonton Wrappers: Gyoza wrappers, store‑bought dumpling wrappers

Equipment Needed

• Large Pot
• Colander
• Non‑stick Skillet
• Mixing Bowl
• Fork
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Parchment Paper
• Baking Sheet
• Slotted Spoon
• Small Bowl

Critical Steps — Do Not Skip

• Dry the boiled potatoes thoroughly to avoid soggy filling
• Do not over‑cook leeks and cabbage; retain slight texture
• Cool the vegetable mixture before mixing with potatoes
• Seal dumpling edges tightly and remove air bubbles
• Do not let wrappers dry out before filling

Chef Tips from the Video

• Use Yukon Gold potatoes for a buttery flavor and creamy texture.
• Napa cabbage provides a milder taste that lets the cheese and sauerkraut shine.
• A splash of butter in the final pan‑toss creates a simple sauce that coats each dumpling.
• If you prefer a crispier finish, after butter‑tossing, pan‑fry the dumplings for 1‑2 minutes until golden.

Troubleshooting

Storage

Refrigerator: Store cooked dumplings in an airtight container for up to 3 days.

Freezer: Freeze uncooked, sealed dumplings on a parchment sheet, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Freeze uncooked dumplings on a parchment sheet; transfer to a bag once solid.
• Boiled potatoes can be prepared a day ahead and kept refrigerated.
• Sauerkraut can be rinsed and drained ahead of time.

Frequently Asked Questions