Bread dumplings à la Didi

Ingredients for 8 servings:

• 260 g stale bread rolls
• 3 m.-sized eggs
• 300 ml milk
• 1 large onion(s)
• 10 g parsley, freeze-dried
• 2 tsp butter
• 2 tsp salt
• e.g. white pepper, ground
• e.g. breadcrumbs

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Halve the stale rolls, cut into cubes, and place them in a bowl with a teaspoon of salt. Peel the onion, halve it, and finely dice it. Heat a pan with butter and sauté the onions and parsley. Heat the milk, but do not let it boil. Add the onion and parsley mixture and the warm milk to the bowl with the diced rolls. Mix everything together and let it stand for 10 minutes. Bring a pot of plenty of salted water to the boil. Whisk the eggs with a little salt and pepper and add to the roll mixture. Knead everything vigorously, preferably with your hands, until you have a pliable dough. If the dumpling dough is too soft, stir in some breadcrumbs. If it is too dry, add a little milk. With wet hands, form about 8 tennis ball-sized dumplings. Place the dumplings in the boiling salted water and immediately reduce the heat to medium. The dumplings shouldn’t be boiled, but rather simmered – this takes about 20 minutes. Since the dumplings float to the top, I recommend flipping them occasionally. Carefully lift the dumplings from the water, arrange them, and serve.