The Classic Bread Dumpling

First, melt the butter in a small pan and mix with milk.

Empty both over the bread cubes and let them soak well for about 20 minutes.

Beat the eggs and whisk, season with salt and nutmeg. Peel the onion, wash and shake the parsley dry and chop both finely.

Sauté the onion in butter, combine with the parsley and mix with the bread cubes. Wet your hands and form dumplings from the mixture.

Bring salted water to a boil in a large pot and put the dumplings in. Reduce heat sharply – the water should no longer boil, otherwise the dumplings will disintegrate – and cook for about 12-15 minutes.

The bread dumplings are ready when they float on top of the water. Then they should be well cooked all around and still fluffy inside!

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