Herbed Bread Dumplings

Begin by placing bread cubes into a large bowl. Next, heat milk in the same bowl until it starts to bubble at the edges, then pour it over the bread cubes. Stir the mixture briefly to coat the bread evenly. Allow the bread to soak for 15 minutes.

While the bread is soaking, melt butter in a skillet over medium heat. Add sliced onions and cook until they are tender, stirring occasionally to prevent burning. Remove the skillet from the heat and stir in chopped parsley. Mix the butter into the bowl with bread, along with beaten eggs, salt, and pepper. Using your hands, work the dough until it becomes smooth and sticky.

In a separate pot, bring a large amount of lightly salted water to a boil. The water should be at least 3 or 4 inches deep to allow the dumplings to cook properly. When the water is boiling, create a test dumpling by patting and cupping it between your wet hands. Gently drop the test dumpling into the boiling water. If the dumpling falls apart, it may be too wet and requires additional bread crumbs to be added.

Form the remaining dough into large dumplings, taking care not to handle them excessively. Carefully drop these dumplings into the boiling water. Simmer for 20 minutes, then remove them to a serving plate using a large slotted spoon. The dumplings should emerge soft, spongy, and delicious.