Napkin Dumplings

For the napkin dumplings, melt the butter and fry the chopped onion until light brown. Because of the taste, the butter should also be lightly browned at the end.

Beat the eggs with the milk, add the parsley and a little salt and pour over the bread cubes with the onion butter and mix well.

Spread the soaked mixture lengthwise on an ovenproof cling film and roll up the dumpling dough. The roll should have a diameter of about 5 cm.

Tie the foil at the ends with a knot and now wrap it in aluminum foil and let it steep in boiling water for about 20 minutes. Then take out, unwrap and cut the napkin dumplings into slices.

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