Submitted by Raizy Schwimmer
This is a great recipe that can be made ahead! The malawach dough is soft and buttery and the dipping sauce takes it to the next level!
Preheat oven to 375 degrees Fahrenheit.
In a pot over low heat, saute the onions for five to 10 minutes, until translucent. Add the cabbage, peppers and spices and saute until cabbage is golden.
Close flame and add the vinegar and duck sauce.
Roll out the malawach dough to a 12 inch circle. Cut three inch rounds and place a heaping teaspoon of the cabbage mixture in the center. Pinch three corners to form a triangle. Brush with the rest of the duck sauce. Place on a lined baking sheet and bake for 30 minutes.
For the dipping sauce, combine all ingredients in a saucepan and cook until well combined. Serve warm.
For perfect shaped hamantshen, freeze the hamantshen overnight before brushing with duck sauce. Remove from freezer (do not defrost) and brush with duck sauce, Bake for 35-40 minutes.