Peel the onion and chop it in the multi-shredder. This should not produce a puree. Melt the butter in the Cooking Chef stainless steel bowl at 100 °C and add the chopped onion.
Clamp the Professional Patisserie Hook and select mixing interval level 1.
Set the timer to 5 minutes and saute the onion until translucent.
Cut the bread rolls into cubes and beat the yolks with the milk, salt and grated nutmeg.
Turn the temperature back to zero and clamp the K hook. Add the bread cubes, pour the yolk-milk mixture over the bread cubes and stir everything briefly on speed level 1.
Let the mixture rest for about 20 minutes.
Beat the egg whites until stiff and gently fold into the mixture.
Prepare a cling film.
Form two rolls of the mixture about 6 cm thick, wrap tightly in the plastic wrap (but only take the plastic wrap one way and do not wrap it around the roll several times).
Clean the Cooking Chef stainless steel bowl.
Pour about 10 cm of water into the bowl and secure the steamer insert. Set the timer to 35 minutes and select mixing interval level 3.
Set the maximum temperature and place the rolls in the steamer insert. Insert the splash guard and close it.
Work for 35 minutes and then allow to steam briefly, then arrange the napkin dumplings.
Preparation Tip:
The napkin dumplings are best served with the goulash.
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