Chop up the rolls and place in a large bowl. Chop the white onion and parsley and sauté briefly with a tablespoon of butter. Add the onion mixture to the bread. Warm the milk slightly. Pour into the bread mixture. Mix the mixture and let stand for 5 - 7 minutes. In the meantime, season the eggs with salt and pepper and whisk in a bowl. Add to the bread mixture. Mix the mixture with your hands to form a firm dough.
If the firmness is not sufficient, mix in enough breadcrumbs or breadcrumbs until the desired firmness is achieved. With moistened hands, shape the dough into dumplings the size of a tennis ball. Bring water to the boil in a large saucepan. Let the dumplings simmer in the water for about 10 - 12 minutes.
For the curry, cut the leek into 3 parts at the beginning. Halve each part lengthways and cut into fine strips. Halve the zucchini lengthways and cut into slices. Chop the red onion into fine cubes. Set the vegetables aside.
Spread the chicken breast strips on a large plate and dust with flour until all sides are floury. In a non-stick pan, drain 2 tablespoons of butter and sear the meat until the strips are golden brown. Remove the strips from the pan.
Heat a dash of sunflower oil in the same pan. Sauté the vegetables until the zucchini are still firm to the bite. Then deglaze with the white Chardonnay. Mix in the pineapple pieces and the mug of cream and stir well. Let simmer for about 5 - 7 minutes. Now season with curry, salt and pepper. Simmer for another 2 - 3 minutes. Just before serving, mix in the peanuts, stir and season to taste again.
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