German Bread Dumplings

10-12 rolls, rolls should have been set out to dry out about 4 days prior then cut into cubes or use 1 1/2 lbs. unseasoned breadcrumbs

2 1/2 cups of warm milk

1 onion finely diced

1 tbsp oil

4-5 eggs

1/2 cup fresh chopped parsley

1/4 fresh chopped chives

1/2 teaspoon salt

Direction:

1.) If you use the roll version cut the rolls into small cubes and place in a large bowl.

2.) warm-up milk till its lukewarm, pour the lukewarm milk over the sliced ​​bread cubes and fold well into the bread cubes with a mixing spoon. Let the buns soak up the milk (may have to turn it several times) move to step 3

3.) Cut the onion into fine cubes and roast with 1 tablespoon of oil in a non-stick pan until golden remove from pan unto paper towel also cut the parsley and chives very finely.

4.) Check the breadcrumbs if they are too moist, remove the access milk by squeezing it out with your hand then add the parsley & chives and roasted onions to the bowl with the soaked bread rolls. Add the eggs as well. Season with salt.

5.) Mix the bread mixture well by hand. If necessary, add some breadcrumbs or a little flour. Then let it rest for another 10 minutes. In a large pot heat salt water to boil.

6.) with wet hands shape bread dumplings to the desired size, then gently place dumplings into boiling water,  once all have been placed reduce heat let simmer no longer the 3 minutes then remove the pot from heat place lid on the pot and let rest for 20 min. The bread dumplings should swim on top … Remove from water serve hot