Soften the potatoes, cool briefly, peel and press through while still warm. Knead well with flour, eggs. Salt and sugar and knead well.
In the meantime, clean, rinse and chop the cabbage for the filling.
Heat fat, caramelize sugar in it a little bit, add cabbage, season with salt and season with pepper. Cover and cook over low heat for twenty minutes, then douse with wine. Finish steaming uncovered and cool.
Roll out the potato dough 1/2 cm thick on the board and cut squares of 8 x 8 cm. Spread a good tablespoon of cabbage filling evenly over the middle of each piece of dough. Fold once, pressing edges firmly to smooth.
Carefully slide into boiling but not bubbling salted water.
After about fifteen minutes, when all the dumplings have risen, remove them with a ladle, drain and place on a plate.
It is also suitable as a meatless meal during Lent.
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