Chestnut bread dumplings

Ingredients for 4 servings:

• 250 g stale bread rolls
• 200 ml milk
• 100 g chestnuts, cooked
• 1 bunch parsley, flat (one large bunch)
• 1 onion(s)
• 2 tbsp butter
• n. B. Powdered sugar (approx. 1 to 2 tbsp)
• 1 pinch of cinnamon
• 2 m.-sized eggs
• some salt and pepper, black, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Christmas side dish, e.g. to goulash or roast duck breast

Cut the rolls into thin slices and place in a large bowl. Heat the milk in a small saucepan and pour over the rolls. Roughly chop the chestnuts. Rinse the parsley, shake it dry, and finely chop the leaves. Peel and finely dice the onion. Melt the butter in a pan and briefly roast the chopped chestnuts and diced onion. Dust with powdered sugar and a pinch of cinnamon, then knead it into the rolls along with the chopped parsley and the eggs. Season the dough with a little salt, a few grinds of freshly ground black pepper, and a little cinnamon, then form dumplings. Bring a large pot of salted water to a boil, add the dumplings, and simmer gently for about 15 minutes. Then remove, drain, and serve.