Napkin dumplings

Ingredients for 4 servings:

• 450 g bread rolls from the previous day
• 450 ml milk, lukewarm
• 1 m.-sized onion(s)
• 1 tbsp butter
• 2 tbsp parsley, chopped
• 4 m.-sized eggs
• 80 g semolina
• some salt and pepper
• Nutmeg, grated

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Cut the rolls into 1 cm cubes and place in a bowl. Heat the milk and pour over the rolls. Let them stand for about 10 minutes. Peel and finely dice the onion, sauté in the butter until translucent, and add to the rolls along with the parsley, egg yolks, and semolina. Season with salt, pepper, and nutmeg. Quickly beat the egg whites until stiff peaks form and fold into the roll mixture. Add a little more semolina, if desired. Brush the center of a linen or tea towel with butter, place the dumpling dough on it, shape it into a roll, and roll it up in the towel. Tie the ends together with kitchen string, leaving some room for it to swell. Place the roll in boiling salted water and let it stand over medium heat for about 40 minutes until cooked. Remove the dumpling roll from the water, let it rest briefly, and then remove it from the towel. Cut into thick slices to serve. 520 kcal per serving.