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.

Nutriscore Rating: 55/100

Prep Time:60 mins

Cook Time:25 mins

Total Time:85 mins

Servings: 4

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)

Directions

Step 1

In a large mixing bowl, whisk together the flour and salt.

Step 2

In a separate bowl, lightly beat the egg, then mix in the sour cream and melted butter.

Step 3

Gradually add the wet ingredients to the flour mixture, stirring until a dough forms.

Step 4

Knead the dough on a lightly floured surface for 5 minutes, then wrap in plastic wrap and let rest for 30 minutes.

Step 5

While the dough rests, heat the olive oil in a skillet over medium heat and sauté the shallots until caramelized, about 8 minutes.

Step 6

Add the shredded Napa cabbage to the skillet and cook until softened, about 5 more minutes. Remove from heat and let cool.

Step 7

Stir the goat cheese, dill, and black pepper into the cooled cabbage mixture. Set the filling aside.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Optional: Heat butter in a non-stick skillet over medium heat and fry the boiled pierogies until golden brown on both sides.

Step 12

Serve warm with sour cream on the side, if desired.

Nutrition Facts

Serving size	1371.6 grams (1371.6g)

Amount per serving	% Daily Value*
Calories	3678

Total Fat 223.00g	286%
Saturated Fat 125.50g	628%
Polyunsaturated Fat 4.60g
Cholesterol 701mg	234%
Sodium 3750mg	163%
Total Carbohydrate 315.40g	115%
Dietary Fiber 15.40g	55%
Total Sugars 30.20g
Protein 100.70g	201%

Vitamin D 72IU	360%
Calcium 1000mg	77%
Iron 22mg	120%
Potassium 1419mg	30%

*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.

Source of Calories

Fat: 54.7%

Protein: 11.0%

Carbs: 34.4%