Step 1: For the Dough: In a large bowl, whisk together the all-purpose flour and salt. Create a well in the center of the flour mixture.
Step 2: Pour the warm water and 2 tablespoons of olive oil into the well. Using a spoon or your hands, gradually incorporate the flour from the sides into the wet ingredients until a shaggy dough forms.
Step 3: Transfer the dough to a lightly floured surface. Knead for 5-7 minutes, adding minimal flour if necessary, until the dough is smooth and elastic. It should be pliable and bounce back when gently poked.
Step 4: Place the dough back in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rest at room temperature for at least 30 minutes. This resting period helps relax the gluten, making the dough easier to roll.
Step 5: For the Filling: While the dough rests, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
Step 6: Add the ground meat to the skillet with the onion. Break up the meat with a spoon and cook until it’s fully browned, about 8-10 minutes. Drain off any excess fat from the skillet.
Step 7: Stir in the shredded cabbage to the skillet with the cooked meat and onion. Season with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried dill.
Step 8: Continue to cook the cabbage mixture over medium heat, stirring occasionally, until the cabbage has significantly softened and most of its liquid has evaporated, about 10-15 minutes. It should be tender and flavorful.
Step 9: Remove the filling from the heat and transfer it to a plate or baking sheet to cool completely. Cooling the filling is essential before assembling the dumplings to prevent the dough from getting soggy.
Step 10: To Assemble: Divide the rested dough into 2-3 equal portions. Keep the portions you are not immediately working with covered to prevent them from drying out.
Step 11: On a lightly floured surface, roll out one portion of dough to a very thin sheet, approximately 1/16 to 1/8 inch thick. Using a 3-inch round cookie cutter or the rim of a glass, cut out circles from the dough. Gather and re-roll the scraps once.
Step 12: Place about 1 to 2 teaspoons of the cooled filling in the center of each dough circle. Be careful not to overfill, as this will make sealing difficult.
Step 13: Fold the dough over the filling to create a half-moon shape. Pinch the edges firmly together to seal them completely. You can also crimp the edges with a fork for a decorative touch and extra security.
Step 14: Place the assembled dumplings on a lightly floured baking sheet or parchment paper, ensuring they don’t touch each other to prevent sticking. Repeat with the remaining dough and filling.
Step 15: To Cook: Bring a large pot of heavily salted water to a rolling boil.
Step 16: Carefully add a batch of dumplings to the boiling water, making sure not to overcrowd the pot. Cook for 5-7 minutes, or until they float to the surface and are tender and cooked through.
Step 17: Using a slotted spoon, remove the cooked dumplings from the water and transfer them to a serving plate. Toss lightly with a pat of butter or a drizzle of oil to prevent them from sticking together.
Step 18: Optional Pan-Frying: For extra flavor and a crispy exterior, heat a tablespoon of butter or oil in a large skillet over medium-high heat. Add the boiled dumplings and cook until golden brown and slightly crispy on both sides, about 2-3 minutes per side.
Step 19: Serve the hot cabbage dumplings immediately with a generous dollop of sour cream and a sprinkle of fresh chopped dill, if desired. Enjoy your homemade comfort food!