German Cabbage Herb Dumplings (Impression)
Soft dumplings and sautéed cabbage meld with herbs and butter for a warming German-style comfort classic.
# Liste des ingrédients:
→ Dumplings
01 -
125 g all-purpose flour
02 -
1 teaspoon dried thyme or parsley
03 -
0.75 teaspoon ground black pepper
04 -
0.5 teaspoon fine salt
05 -
0.5 teaspoon baking powder (optional)
06 -
0.25 teaspoon baking soda (optional)
07 -
2 large eggs, whisked, at room temperature
08 -
15–45 ml whole milk, as needed
→ Cabbage
09 -
60 g unsalted butter, divided
10 -
1 large onion, roughly chopped
11 -
1 medium cabbage, chopped into large chunks
12 -
60 ml vegetable or chicken stock
13 -
0.5 teaspoon garlic powder
14 -
Kosher salt and freshly cracked black pepper, to taste
15 -
1 tablespoon fresh parsley, roughly chopped (for garnish)
# Étapes de préparation:
01 -
In a large mixing bowl, stir together flour, thyme or parsley, black pepper, and salt. For a lighter texture, blend in optional baking powder and baking soda.
02 -
Make a well in the center of the dry mixture. Add whisked eggs and mix until a stiff dough forms. Gradually add milk, one tablespoon at a time, until just combined and dough holds together without being sticky.
03 -
Bring a pot of salted water to a gentle boil. Drop tablespoon-sized pieces of dough into the water, dipping the spoon in hot water between scoops to prevent sticking. Cook until dumplings float to the surface. Remove with a slotted spoon and set aside.
04 -
In a large pot, melt 30 g butter over medium heat. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly golden, 8–10 minutes.
05 -
Add remaining 30 g butter, cabbage chunks, stock, garlic powder, additional salt, and black pepper. Stir to combine and bring to a simmer. Cover and cook until cabbage is tender, stirring occasionally.
06 -
Gently fold dumplings into the cooked cabbage mixture. Taste and adjust seasoning with more salt and pepper as needed. Garnish with fresh parsley before serving.
# Informations complémentaires:
01 -
Using both baking powder and baking soda is optional but results in lighter, fluffier dumplings.
02 -
Dipping the spoon in hot water between each dumpling prevents sticking and helps ensure uniform shape.