Soak the rolls in cold water, squeeze them out well. Remove the lamellae and skin from the mushrooms, but just scrape off smaller ones and wash. When chopping up the mushrooms, take special care to remove loose spots.
Finely dice the onion, melt the margarine, stew the onion and mushrooms in it and let them cool, then add the eggs, salt, pepper and marjoram. If the dough is too soft, add enough flour to make flat dumplings. Turn the patties in flour and fry in the hot fat on both sides for 5-6 minutes.
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