Cabbage, Potato and Cheese Dumplings With Dill | Kay Chun | Dumpling Week | NYT Cooking
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Kay Chun’s mom’s cabbage-potato soup and other similar dishes, like pierogi and knishes, inspired these dumplings. The savory filling combines creamy mashed potatoes and caramelized cabbage, seasoned with tangy sauerkraut, fragrant caraway, Parmesan and fresh dill. These dumplings are equally delicious boiled and tender or pan-fried and crispy. Leftovers can be cooked in broth for a quick, satisfying soup.
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For more dumpling recipes, just in time for Lunar New Year, see here: https://nyti.ms/4qUwsn7
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10 Comments
Is it me or is this commercial rebranding of dumplings to make ppl think only Asians eat dumplings…
I love veggie dumplings. Thank you, I like leeks better than green onions!
Isn't dumpling week supposed to be a celebration of chinese/lunar new year? Feels very weird to me feature something with such slavic flavors. It's not like y'all ran out out of asian dumplings to cover.
My favorites. Thank you.
This would be a great pierogi filling!
Is it me or is this basically just a Germanic meal inside of a dumpling?
Just bake the potatoes, scoop out the flesh, and proceed; no peeling/dicing, no pan to wash, no need to dry them, faster. And as a bonus the potatoes’ skin can be seasoned, “oven fried”, and eaten as a snack.
Now that what you'd call Americanized Chinese food! Not even saying it's a bad thing but it's a thing that make our foods so flavorful!
Colcannon wontons 🤔😁
I have a mixed Slavic ancestry, which also includes Polish and Ukrainian. That looks like a Slavic inspired dumpling. I like dumplings from different cultures. That looks really good. Cheers!
Okay. It's a Chinese, Polish, Ukrainian, Irish and Italian fusion dumpling. Looks good.