Stuffed Dumplings with Shallot Purée and Crispy Cabbage

INSTRUCTIONS FOR SHALLOT PURÉE

• 1
  Heat the oil in a pan and add the chopped shallots, allspice, pepper, and bay leaf.
• 2
  Lightly salt and sauté over low heat until golden. Do not rush this process. Sautéing takes approximately 20 - 30 minutes and is very important, as you are drawing out the sweetness from the onions during caramelization.
• 3
  After 30 minutes, remove the bay leaf from the onions and transfer them to a blender, salt, pour in the milk and cream, and blend until smooth. Finally, taste the purée and add more salt if needed.

INSTRUCTIONS FOR CRISPY CABBAGE

• 1
  Quarter half of the cabbage so that the core holds each quarter together.
• 2
  Mix the crushed garlic with oil and pepper. Place the cabbage in a hot pan and drizzle with half of the garlic oil, salt, reduce the heat to low, and cover with a lid. Briefly sauté the cabbage under the lid, then turn it to the other side.
• 3
  Pour the remaining garlic oil over the other side of the cabbage, add a teaspoon of caraway seeds, and sauté briefly. The cabbage should remain nicely crispy.

INSTRUCTIONS FOR DUMPLINGS

• 1
  You can let Forky's dumplings thaw, in which case they will only need 5 minutes in a steamer. Steam frozen dumplings for double the amount of time.