Bread dumplings with walnuts

Ingredients for 4 servings:

• 4 rolls from the day before, possibly 5 rolls, approx. 250 g
• 200 ml milk, maybe a little more
• 1 onion(s)
• some butter
• 100 g walnuts
• ½ bunch chives or parsley
• 2 eggs
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 56 minutes

delicious variation of the “normal” bread dumplings

Finely dice the rolls, pour the heated milk over them, and let them swell for 20 minutes. If the mixture is still too dry, add a little more milk. However, the dough shouldn’t be too moist. Finely dice the peeled onion and sauté in the butter. Chop the walnuts, wash the chives or parsley, shake dry, and finely chop. Add everything to the rolls along with the eggs, season with salt, pepper, and nutmeg. Mix well. With moistened hands, form the mixture into small dumplings (about the size of a ping-pong ball). Bring a large pot of salted water to a boil and let the dumplings simmer for about 6 minutes (do not boil!) until tender. Tip: Cook a test dumpling first to check the cooking time, consistency, and flavor.