Easy Hungarian Dumplings (Nokedli)

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1. 1Step 1: Warm the oil in a large ovenproof skillet. Add the onion, cabbage, salt and a generous amount of black pepper, and mix. Sauté over medium heat for 20 minutes. Add 1/2 cup water and bring to a boil.
2. 2Step 2: Preheat the oven to 400°F/200°C. If the skillet isn't ovenproof, transfer the cabbage and onion to a baking tray lined with baking paper.
3. 3Step 3: Roast the cabbage and onion until they are brownish and caramelized, about 20 minutes.
4. 4Step 4: To make the dumplings: whisk the eggs in a medium bowl. Add the water and salt, and whisk until combined. Add the flour gradually, whisking constantly, until the batter is smooth and runny. Runny but thick, not watery, like pancake batter.
5. 5Step 5: When you're ready to make the nokedli, bring a large pot of water to a boil. Do not add salt to the water.
6. 6Step 6: Shape the dumplings using a nokedli maker, or something with medium-sized holes spaced far enough apart, like a cheese grater or perforated spoon. Put a small amount of dough on it, and use a silicone spatula to press the dough through the holes. Do this in small batches to avoid overcooking. When the dumplings float to the surface, give them about 30 seconds to ensure they are cooked. Fish them out with a slotted spoon and put into a large bowl. Drizzle them with olive oil.
7. 7Step 7: Put the cabbage and onion over the nokedli and toss gently to coat them. Taste and correct seasoning. Serve immediately.