A simple, very tasty recipe by Michael Symon.

Dumplings:

2 cups all-purpose flour

3 eggs

⅓ cup milk

Salt and pepper

Halushki:

8 ounces (2 sticks) butter (I used only one stick)

1 large yellow onion, cut into medium dice

1 head savoy cabbage, cut into medium dice

10 Brussels sprouts (optional) sliced

2 tablespoons smoked paprika

300-400 gms smoked ham, cut into julienne strips (I cubed mine)

Method:

Heat butter in a large saucepan.

Add ham till it crisps up, stirring occasionally.

Add onions and saute till slightly browned.

Add paprika. Mix well.

Add cabbage and Brussels sprouts. Mix well. Cover for some time initially to let the cabbage and Brussels sprouts cook down. Remove lid and let it caramelize.

(At this point, you can serve it as a simple stir fry to eaten by itself or with chapati/roti.)

In the meantime, start on your dumplings.

Bring water in a large pan to a vigorous boil. Salt generously. 

Mix all your dumpling ingredients together. Do not over mix.

This will be a wet dough. Keep in mind not to let the dough get very tight and dry initially because you cannot make it wet after that stage. 

Rest it for an hour. You can also use it earlier than that if you wish.

Wet hands, take some dough in your hands and drop little bits of dough into the boiling water. 

Once they start floating, give it 3-5 minutes for them to be done.

Back to the Halushki:

Take some pasta water and add to your now caramelized cabbage mixture. Cook on high till incorporated. Now take the dumplings out with a slotted spoon and add to the cabbage mixture. Mix well. Let it cook for a couple of minutes till the dumplings absorb the flavors. You can add chopped parsley. I used dhania. Give it another good mix and serve! You can top with sour cream if you wish.