In a bowl, whisk together:
1 cup flour
½ tsp salt
In another bowl, beat:
2 eggs
½ cup milk
Gradually add the wet mixture to the dry, stirring until a thick, spoonable batter forms
Consistency check: It should drop slowly from the spoon — not runny, not stiff.
Step 4: Cook the Dumplings
Bring a large pot of salted water to a gentle boil
Use two spoons to drop small portions of batter into the water
Cook for 3–5 minutes, until dumplings rise to the surface and are cooked through
Remove with a slotted spoon and set aside
Don’t overcrowd — cook in batches if needed.
Step 5: Combine & Serve
Gently fold the cooked dumplings into the tender cabbage
Stir gently to coat — the dumplings will absorb the buttery flavor
Garnish with chopped parsley if desired
Serve warm — straight from the pot
Best served with:
A dollop of sour cream
A sprinkle of fresh dill
Or a slice of dark rye bread
Pro Tips from Oma Herself
Use day-old bread for breadcrumbs
Sprinkle on top for crunch
Don’t overmix the batter
Keeps dumplings light and fluffy
Cook cabbage low and slow
Deepens flavor and texture
Make extra dumplings
Freeze uncooked batter on a tray, then store in a bag — boil from frozen
Let it rest 5 minutes before serving
Lets flavors meld
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