Ingredients:

  • 7 oz (200g) stale crusty rolls or sourdough, cubed into ½-inch pieces
  • 1 cup (240ml) warm milk
  • 2 tbsp (30g) unsalted butter, melted
  • 1 small onion, finely diced
  • 2 large eggs, lightly beaten
  • 3 tbsp (10g) fresh parsley, finely chopped
  • ½ tsp (3g) salt
  • ¼ tsp (1g) ground black pepper
  • 2 tbsp (15g) all-purpose flour

Instructions:

  1. Place the cubed stale bread into a large mixing bowl. Pour the warm milk over the bread and toss gently. Let the bread soak for about 10–15 minutes until the milk is fully absorbed.
  2. Melt the butter in a skillet over medium heat. Add the finely diced onion and sauté until translucent and fragrant. Remove from heat and let cool slightly.
  3. Add the sautéed onions, beaten eggs, chopped parsley, salt, and pepper to the soaked bread. Mix until a cohesive, slightly sticky dough forms. If too loose, stir in the flour one tablespoon at a time.
  4. Bring a large pot of salted water to a gentle simmer. Scoop about ⅓ cup of dough and gently roll it into a sphere between your palms. Carefully drop the dumplings into the water.
  5. Simmer the dumplings gently until they float to the surface and are cooked through, then remove with a slotted spoon.