Napkin dumplings

Ingredients for 4 servings:

• 250 g bread roll(s), diced
• 4 tbsp butter
• 1 onion(s), finely chopped
• 3 eggs, including the yolk
• 250 ml milk
• Salt
• Nutmeg, ground
• ½ bunch parsley, finely chopped
• 3 eggs, including the egg white

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Fry finely chopped onion in butter until translucent and pour over the bread cubes. Separate the eggs. Mix together the egg yolks, milk, parsley and spices and also pour over the bread cubes, mixing everything well. Let the bread mixture rest for at least 20 minutes. Beat the egg whites until stiff and fold into the bread cube mixture. Brush a napkin or aluminum foil with fat, spread the mixture on it and roll up (tie the ends together well; I usually use aluminum foil and a napkin as the napkin is easier to tie). Simmer in plenty of salted water for about 25-30 minutes. Remove the napkin roll from the hot water and briefly rinse with cold water. Carefully remove from the napkin or foil. Cut into 1 cm thick slices and serve. General tip: All dumpling mixture needs to rest (the bread cubes need to absorb the fat, milk and eggs, and the semolina and flour need to swell). If you form dumplings too early and put them in the water straight away, they may fall apart even if you have prepared the dumpling mixture correctly