While the cabbage is cooking, it’s time to make the dumplings. In a mixing bowl, combine the flour, eggs, and milk. Stir until a thick batter forms. If the batter is too runny, add a little more flour. If it’s too thick, add a splash of milk. You want a consistency that can be easily spooned out.
Once the cabbage is tender, use a spoon to drop small portions of the dumpling batter onto the top of the simmering cabbage. Cover the pot and let the dumplings cook for about 15 minutes, or until they are light and fluffy. Avoid lifting the lid while the dumplings are cooking, as this can cause them to become dense and heavy.
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