In a mixing bowl, combine the flour and salt. Make a well in the center and crack in the egg. Gradually add water while mixing, until a soft dough forms. Knead for about 5 minutes until smooth. Cover and set aside.

In a skillet, heat the olive oil over medium heat. Sauté the chopped onion for about 3 minutes until translucent.

Add the chopped cabbage and cook until it’s softened, about 5 minutes. Season with salt and pepper, then let it cool.

Divide the dough into small balls (about the size of a golf ball). On a floured surface, roll out each ball into a thin circle.

Add a spoonful of the cabbage mixture to the center of each circle. Fold the dough over the filling and pinch the edges to seal.

Bring a large pot of salted water to a boil. Carefully drop the dumplings into the pot and cook for about 5-7 minutes, or until they float to the top.

In a separate pan, melt the butter and toss the dumplings in the buttery goodness to finish.

Plate your dumplings with a sprinkle of fresh herbs—if you’re feeling fancy! Dig in while they’re warm.