For the napkin dumplings, whisk the eggs with milk, a good pinch of salt and some freshly grated nutmeg. Dice the onion very finely and sauté in the hot butter until translucent.
Mix the bread cubes, egg mixture, onions and parsley well and let the dough rest for 1 hour. Form roll 5-6 cm in diameter and place on heatproof plastic wrap.
Roll tightly and tie at the ends like a sausage. Place in lightly simmering water and let the napkin dumplings steep for about 30-40 minutes.
Preparation Tip:
Napkin dumplings are a great side dish for goulash, chanterelle sauce,...
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