For the napkin dumplings, cut onion into small pieces, fry in oil, add bacon in small pieces.
In the meantime, pour the warm milk over the bread cubes and stir occasionally. Chop the parsley and add it to the bread mixture together with the roasted onions and the eggs.
Season with salt and mix well. Wrap the mixture well compressed in a tea towel, seal the ends with a rubber ring.
Place in boiling water (floating) and cook for about 50 minutes – turning often. Fish out the roll, unwrap and enjoy the napkin dumplings.