Bread dumplings

Ingredients for 4 servings:

• 10 rolls from the previous day
• ½ liter milk, lukewarm
• 3 eggs
• 1 onion(s)
• 1 bunch parsley, finely chopped
• 2 tbsp oil
• Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

a Bavarian alternative to potato dumplings

Cut the rolls into small cubes and pour the lukewarm milk over them. Peel the onion, quarter it, and slice it into thin strips. Heat the oil in a pan. Fry the onion strips until they turn a dark brown. Add everything to the soaked bread cubes. Add the eggs and parsley and knead with your hands until you have a medium-firm dough. If the dough is too dry, add more milk or if it is too soft, add breadcrumbs. It is important to press the dough firmly between your fingers. With wet hands, form the dough into about 8 dumplings. Bring lightly salted water to a boil, carefully add the dumplings, and let it simmer over medium heat (but not boiling) for about 25 minutes. Bread dumplings are an excellent side dish to meat or mushroom dishes. Tip: If you have a few dumplings left over, don’t throw them away, but put them in the fridge and serve them the next day with vinegar, oil and onion rings to make a dumpling salad.