Potato Dumplings With Cabbage

Dumplings

3 eggs

2 cups flour*

1/2 cup water

3/4 cup mashed potatoes

Cabbage

1 small head cabbage 2 Tablespoons butter

1 medium to large onion

Put potatoes on to boil for mashed potatoes.  Beat eggs in medium to large mixing bowl.  Beat in water.  Mix in flour.

Partway through cooking potatoes, put large pot of water, with water four to six inches deep, on to boil.  (This large pot is what you'll cook dumplings in.

Once potatoes are mashed, measure out 3/4 cup and add to dumpling dough.

Chop cabbage and onions.  Melt butter.  Add onions and sauté for several minutes, stirring frequently.  Add in cabbage.  Cook for several more minutes, until cabbage wilts and changes color, turning off by the time it just begins to turn brown.

When water in big pot boils, plop in heaping eating teaspoons (rather than the kind for measuring) of dumpling dough.  Put in as many as can comfortably fit in your pot, often four to eight.  Cook the dumplings until sixty seconds after they rise to the surface and float, fishing them out with a slotted spoon.  Check a couple of your first batch.  If they're still runny in the middle, tinker with the cooking time.  You can continue cooking batches of dumplings and putting in a covered dish until you're satisfied you'll have enough for your meal.

Serve dumplings on top of cabbage.

*I generally believe everything, short of angel food cake, perhaps, can be made with at least 50% whole wheat flour, and often 100%, but I really find that going above 25% whole wheat flour has a negative impact on the texture of the dumplings.  If using any whole wheat flour for the dumplings, use flour from soft white wheat (different than white flour!), if possible.