Bread Dumplings

Cut stale bread rolls into thin cubes or slices and place them in a large bowl.

Warm the milk until hot to the touch, pour it over the bread, stir, and let sit for a few minutes.

Finely chop the onion and sauté it in butter until translucent, then remove from heat and let cool slightly.

Beat the eggs with nutmeg, salt, and black pepper, and pour into the bread mixture; add the sautéed onion with its butter and finely chopped parsley.

Gently knead the mixture by hand until evenly combined, then let it rest for 20 minutes so the bread can absorb the liquid.

With damp hands, shape the mixture into 8 round dumplings. Bring water to a boil, salt it, reduce the heat to a bare simmer, and lower the dumplings into the barely simmering water.

Cover the pot and cook the dumplings for 15–20 minutes, keeping the water from boiling hard; the dumplings are done when they float to the surface. Serve hot with roast meat, goulash, or a mushroom dish.