Meanwhile, cut the bread rolls into large cubes with an edge length of up to 2 cm. Dice the onions and ham. Chop the parsley.
Sweat the onions and ham with a little fat in the pan. Shortly before the end, add the parsley and heat briefly. But there shouldn`t be any color.
Place a large saucepan with salt water.
Put the diced rolls in a large bowl, pour the hot milk over them and let stand for a few minutes. Now put the sweaty ingredients from the pan into the bowl and stir with a large wooden spoon until a lumpy batter is formed. Add the eggs - please not earlier, otherwise the eggs could stick to the hot ingredients and then no longer set. If the wooden spoon doesn`t go any further, continue with your hands. Knead until you have a smooth dough. Depending on the humidity or not, make it more humid with a little milk or make it drier with breadcrumbs.
Wash your hands and form a dumpling test with damp hands. Put this in the boiling salted water and let it steep for about 20 minutes. Under no circumstances cook, otherwise there will be soup!
Remove the dumpling, cut it open and try it - be careful, it`s hot! If everything is ok, then shape the remaining dumplings of approx. 100 g each. Why now? Quite simply: If it would not have worked, you would have to spice it up and then turn it off again.
Don`t forget to moisten your hands after each dumpling, then it won`t stick that way. Do not put more dumplings in the salted water than there is space next to each other. In the beginning they go under and later they swim. If not, then carefully remove it from the floor. Always keep the water temperature just below the cooking temperature.
You can also make bread dumplings in advance and then put them in hot water for about 5 minutes when you need them.
Tips:
The next day, cut the remaining dumplings into slices and fry them with butter - a poem!
Cut the remaining dumplings into slices and dress them as a salad with onions, vinegar and oil - unusual, but very good.
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