Recipe courtesy of Michael Symon
1 hr 30 min
1 hr 10 min
20 min
12 servings


  • 2 cups all-purpose flour
  • 3 eggs
  • 3 ounces milk
  • Salt and pepper
  • 8 ounces butter
  • 1 large yellow onion, cut into medium dice
  • 1 head savoy cabbage cut into medium dice
  • 2 tablespoons Hungarian paprika
  • 12 ounces julienne smoked ham


Mix flour, eggs and milk and season with salt and pepper, mix by hand until incorporated making sure not to over-mix. Place in the refrigerator covered and let rest for 1 hour. Bring a pot of salted water to a boil, cut penny size dumplings into water by hand and let boil for 5 minutes. Strain dumplings and set aside. Melt butter in a large pan, add onions and cook until translucent, add cabbage and paprika and cook until tender. Toss with dumplings and smoked ham and serve.

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