Bread dumplings à la ksk

Ingredients for 4 servings:

• 250 g white bread or about 5 rolls (old or fresh)
• 1 m.-sized onion(s)
• 1 handful of parsley
• 2 tbsp butter
• 200 ml milk
• 2 eggs
• 1 pinch of salt
• 2 tbsp flour

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

simple and fluffy

Turn the rolls (about 5 rolls) into cubes. Finely chop the onion and parsley. Sauté the onions in the butter (speed 6) until translucent, then turn off the heat. Deglaze with the cold milk. Stir in two eggs, add the parsley, and season with salt to taste. Mix everything carefully; do not knead! Let the mixture rest for 15 minutes, stirring occasionally. After the resting time, add the flour and mix well. Let it rest for another 15 minutes. Stir gently again. The mixture will look dry and wrinkled, which is how it should be. Bring a large pot of salted water to a boil and bring to a rolling boil. Shape the dumplings with wet hands; do not press too tightly! The dumplings can rest for a while, but you can also put them straight into the water. The dumplings need to soak in the water for 12-15 minutes, then remove the pot from the heat and let the dumplings sit in the water for another 10 minutes. The dumplings pair well with roast pork.