Upper Bavarian oat dumplings

Ingredients for 4 servings:

• 7 rolls, from the previous day
• 4 egg yolks
• 4 egg whites
• ¼ liter of milk
• 50 g butter
• 1 onion(s)
• 3 tbsp parsley, chopped
• 1 tsp, heaped salt
• Pepper, from the mill
• nutmeg
• Butter, melted, for the mugs

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Country-style cup dumplings

Cut the stale rolls into small cubes and season with salt, pepper, and nutmeg. Pour the lukewarm milk over them and let them stand for about half an hour. Lightly sauté the finely diced onion in the butter and briefly add the chopped parsley. Then add both to the dumpling mixture. Separate the eggs and knead the egg yolks into the dumpling mixture. Beat the egg whites until stiff peaks form and carefully fold them into the bread dough. Preheat the oven to 175°C. Brush sufficiently large coffee mugs with melted butter and fill them with dumpling dough to just below the rim. Fill a baking dish about 1 cm high with hot water, place the mugs in, and bake on the middle rack of the oven for 25 to 30 minutes. Carefully loosen the finished oat dumplings from the mugs with a knife and place them on plates, cooked side up; do not turn them out.