Directions

1. Prepare the bread rolls: Cut the stale bread rolls into small cubes and place in a large bowl.

2. Heat the milk: Gently heat the milk in a small saucepan until it is warm. Do not boil!

3. Fry the onion: Finely dice the onion and fry in the butter until translucent. Then add to the bread cubes.

4. Kneading: Pour the warm milk over the bread cubes, add the eggs, salt, pepper, nutmeg and chopped parsley. Mix everything well and knead until a homogeneous mass is formed.

5. Resting: Let the dumpling mass rest briefly (about 5 minutes). If necessary, knead in the flour to improve the consistency.

6. Forming dumplings: Form dumplings of the same size (approx. 6-8 cm in diameter).

7. Cooking: Bring a large pot of salted water to a boil. Carefully add the dumplings to the boiling water and cook for about 15-20 minutes, until they rise to the surface.

8. Serving: Remove the dumplings with a slotted spoon and drain. They go well with roasts or in a strong sauce.