Carrot and Potato Dumplings

Rinse, peel and roughly chop potatoes and carrots. Bring to a boil in salted water and cook for about 20 minutes. Drain and press through a potato ricer into a bowl. Allow to cool for 10 minutes.

Separate one egg (save the white for another use). Mix one whole egg, one egg yolk, semolina, flour and salt and pepper to taste with cooled potato and carrot mixture. Add grated nutmeg to taste and knead with hands until smooth. Let sit for 30 minutes.

Meanwhile, rinse cabbage, cut into quarters and cut out the stalk. Cut leaves into thin strips.

Peel onions and cut into thin strips.

On a floured surface, roll potato and carrot dough into 3 rolls about 1 inch wide. Cut into 3/4 inch pieces.

Use floured palms to roll pieces into narrow dumplings. Place on a floured baking sheet and set aside.

Coarsely chop hazelnuts.

Roast hazelnuts in a large pan then remove from the pan. Wipe pan and add canola oil.

Add onions and cabbage to pan with caraway seeds and fry over medium heat, stirring, for about 10 minutes until light brown.

Meanwhile bring a large pot of salted water to a boil. When cabbage is slightly browned, add dumplings to water and allow to simmer just below the boiling point for about 4 minutes.

Season cabbage with salt, pepper, vinegar and grated nutmeg to taste. Add hazelnuts.