Recipe
Easy Cabbage & Onion Pierogi Recipe
This recipe is rated 5.0 out of 5.
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Entertaining
Main meals
Snacks
Soft, pillowy dumplings filled with sweet cabbage and onion? Yes please! These easy pierogi use wonton wrappers for a clever shortcut that delivers comforting flavours without the fuss.
You will need
Serves 4
- 1 packet of round wonton wrappers (gluten-free if needed)
For the filling:
- 2 tablespoons vegetable oil
- 1/4 cabbage, thinly sliced
- 1/2 onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon white wine vinegar
To serve:
- 6 tablespoons plant-based sour cream
- 1 bunch chives, finely chopped
Recipe: Simon Toohey
Directions
30 mins to prep
20 mins to cook
-
Step 1
Heat the oil in a pot on medium heat. Add in the cabbage, onion, garlic, salt, pepper, and vinegar and cook for 15 minutes, or until golden and tender. Remove from the heat and set aside to cool completely.
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Step 2
To assemble, place a wonton wrapper on a clean bench. Place a tablespoon of the cabbage mixture into the centre. Using your finger, trace the edge of the wrapper with water, then fold over so the edges meet. Press together, creating a half-moon shape. Press the curved edge with a fork to seal. Repeat until you have run out of wrappers or filling.
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Step 3
Place the pierogi into a pot of boiling water and cook for about 3 minutes or until soft.
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Step 4
Remove from the water and place onto a paper towel to catch any excess water.
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Step 5
Move to a plate and top with plant-based sour cream and a garnish of chives. Serve immediately.
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Recipe: Simon Toohey
