Bread dumplings with parsley

Ingredients for 4 servings:

• 250 ml milk
• 500 g bread roll(s), stale, cut into thin slices (also available ready-made as dumpling bread)
• 1 bunch of parsley
• 1 small onion(s)
• 50 g butter
• 2 eggs
• 1 tsp, leveled salt
• Water, salted or meat broth
• n. B. semolina

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the milk. Pour the lukewarm milk over the dumpling bread and let it stand for 30 minutes. Wash the parsley, drain it, and finely chop it. Peel the onion and dice it very finely. Set the butter out beforehand and let it soften a little. Add the chopped parsley, eggs, salt, diced onion, and softened butter to the dumpling bread mixture and knead everything with your hands until you have a smooth dough. If the dough is too mushy, add enough semolina until the dumplings hold together. Bring a large pot of water or meat broth to a boil and add fist-sized dumplings to the boiling water or broth. It is advisable to first place a test dumpling in the boiling water to see if it stays firm. Reduce the heat to medium and let the dumplings stand for 15 minutes. Remove the dumplings with a slotted spoon or ladle and let them drain. Roast pork with sauce goes perfectly with this dish.