·
Place the bread cubes into a large bowl.
·
Heat the milk until it starts to bubble at the edges,
then
pour it over the bread cubes.
·
Stir briefly to coat the bread.
·
Let soak for 15 minutes.
·
Meanwhile, melt the butter in a skillet over
medium
heat.
·
Add the onions; cook and stir until tender.
·
Stir in the parsley, and remove from the heat.
·
Mix into the bowl with the bread along with the
eggs,
salt and pepper.
·
Use your hands, squeezing the dough through your
fingers
until it is smooth and sticky.
·
Bring a large pot of lightly salted water to a boil.
The
water should be at least 3 or 4 inches deep.
·
When the water is boiling, make a test dumpling
about
the size of a small orange or tangerine, by
patting
and cupping between wet hands.
·
Gently drop into the boiling water. If it falls apart,
the
dough is too wet. In this case, stir some bread
crumbs
into the rest of the dumpling batter.
·
Form the remaining dough into large dumplings,
and
carefully drop into the boiling water.
·
Simmer for 20 minutes, then remove to a serving
plate
with a large slotted spoon.
·
They should come out soft, spongy and delicious! |