German Schupfnudeln (Potato Dumplings)

For the noodles: Scrub the potatoes thoroughly, cover with salted water and cook for 30 minutes. Peel while still hot then press through a potato rice. Let cool then mix in the egg, egg yolk and flour until smooth. Season with nutmeg, salt and pepper. With floured hands, shape into finger-sized rolls with pointed ends.

Place the noodles in salted boiling water, reduce the heat to low and simmer for about 2 minutes. Shock in ice water then drain. 

Trim the cabbage, rinse, cut into quarters lengthwise, cut out the core and cut the quarters crosswise into about 1/2 cm (approximately 1/4 inch) wide strips. Trim the leek, rinse, cut in half lengthwise then cut crosswise into about 1/2 cm (approximately 1/4 inch) wide strips. Peel the ginger and garlic and finely chop.

Mix together the soy sauce, sherry, vinegar, sugar, cornstarch and 4 tablespoons water.

Heat the oil in large frying pan and sauté the noodles and coriander until golden brown, about 5 minutes. Remove and keep warm.

Sauté the ginger and garlic in the remaining oil. Add the leek and sauté, stirring, for about 1 minute. Add the sauce, bring to a boil and season with salt and pepper. Add the noodles and toss to combine and heat through.