250g LEIMER breadcubes (Semmelwürfel/Knödelbrot)
1 onion finely chopped
250ml lukewarm milk
1/2 bunch of parcley chopped
Pour breadcubes in a mixing bowl, add lukewarm milk, stir slightly and allow to soak for 5 minutes.
Fry chopped onions in butter until soft but not brown. Add eggs, parcley and onions to your soaked breadcubes, season with salt and pepper and give it a stir until evenly combined. Leave for suck further 10 minutes.
Bring a pot of water to the boil. Wet your hands, devide the dough into 6 parts and gently roll each portion into round dumplings. Slide dumplings in boiling water and let them simmer (below boiling temperature, no lid on) for 15 minutes.
Dumpling hash: Cut left over dumplings into pieces, fry in butter until golden. Mix with beaten eggs and let the eggs softly set, sprinkle chopped chives on top. A fresh salad to eat with is tasty.