Bread Dumplings

For the bread dumplings, cut the bread into small cubes or wafer-thin slices and place in a large bowl. Salt, pour the lukewarm milk over it and let it steep for at least 1 hour with the lid closed. Mix well from time to time.

Peel the onion, cut into small cubes and fry in butter together with the chopped parsley. Boil the water with the salt.

Beat the eggs, add them with the marjoram, pepper and fried onions to the dumplings, knead with your hands and flatten.

Shape the dough into dumplings, put them into the boiling salted water and let them steep for 20 minutes at low temperature in the open saucepan. The dumplings are done when they float on the surface and turn slightly.

Lift out with a slotted spoon and bring to the table in a preheated bowl.

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