|Milk||1 Cup (16 tbs)|
|Salt water||To Taste (Enough To Cover The Dumplings)|
Stage1-Slice buns fine; add salt and pour warm milk over. Let set 8 to 10 minutes, covered.
Stage2-Cut the onions and parsley fine and saute in the butter.
Stage3-Pour over the cut up buns. Add eggs; mix all ingredients well with hands. Wet hands each time you form a dumpling, rolling them in hands until round and firm and holding together.
Stage4-Make a test dumpling. If it is too loose, add a little bread crumbs; if it is too hard, add a little more milk.
Stage5-Simmer the dumplings in salt water with lid half off.
Stage6-Remove dumplings and serve them on a platter with veal, pork roast, or beef roast.