For the maroon dumplings, finely dice onion and slowly brown in oil. Finely grind the dried porcini mushrooms (cutter) and add to the milk. Add salt, some pepper, flour and the eggs.
Whisk everything well and pour over the dry bread cut into cubes. Cut the chestnuts into small pieces, mix with onion and the onion fat as well.
Let this mixture stand for half an hour and then form dumplings from it and let them steep in boiling salted water for 20 minutes.
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