Upper Palatinate dumpling salad

Ingredients for 4 servings:

• 5 rolls, sliced ​​(e.g. Kaisersemmeln)
• 200 ml milk
• 3 eggs
• 1 tsp salt
• e.g. breadcrumbs
• 2 onions
• 1 tbsp oil, sunflower oil
• 1 shot of vinegar (not too little)
• 1 pinch(s) of sugar
• Salt and pepper, from the mill
• possibly chives

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

If you have bread dumplings left over from Sunday

You will need bread dumplings from the previous day: (The following bread dumpling recipe is just a suggestion. Any other variation will work too.) Place the sliced ​​bread rolls in a bowl and pour boiling milk over them. Cover the bowl with a cloth and wait until the steam and hot milk have softened the rolls (about 5 minutes). Then add the three eggs and the salt. Mix everything together. The dough should be soft but not too sticky. Add breadcrumbs to achieve the desired consistency. Let the dough rest for a while (about 15 minutes). Bring salted water to a boil in a large pot. Moisten your hands, form dumplings and place them in the boiling water. Turn the heat down. The dumplings should sit for about 15-20 minutes (depending on the size), do not boil. Now, here is the actual recipe: Cut the dumplings from the previous day (important) into thin slices and place in a bowl. Dice the onions and add them. Then add oil, vinegar, and sugar, along with salt and pepper to taste. Mix everything well and let it sit for 30 minutes. If desired, add chives. Serves approximately 4 or as a main course for 2.