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1
Preheat oven to 350.
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2
Place 1 TBSP butter in a small dish. Set aside (somewhere warm) to soften.
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3
Measure flour into large bowl. Add sour cream, sugar, and salt. Beat egg and add. Add softened butter. Stir together thoroughly, adding flour if too sticky to make into a ball. Shape into a ball, and stick in the freezer for 1/2 hour.
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4
After happily washing up your dough-making mess (you have some time), prepare your cabbage. Put the cabbage in a medium pot with 2 TBSP butter, and cook on medium heat, stirring regularly, about 10 minutes or until tender. While cabbage cooks, boil water in another pot and cook a hardboiled egg.
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5
After 1/2 hour has passed and your dough ball is cold, stir the hardboiled egg (crumbled) and salt and sugar (to taste) to your pot of cabbage. Turn off the heat. Grease a large pan.
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6
Roll the dough out to about 3 mm thick, on a floured surface. Cut circles using a mug (or round cookie cutter). Place a spoonful of filling in each circle (one at a time). Pinch closed. Be patient! This takes some practise . . .
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7
Place dumplings in greased pan. Roll out leftover dough as needed until you've used it all up. (No need to re-refrigerate.).
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8
Put pan in the oven and cook 20-25 minutes, until fork comes out clean from dough. (This is when you get to clean the rest of the mess! :) ).
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9
Serve with sour cream, and hot sauce if you like. Enjoy!
