Whisk the milk and eggs together, season with salt and add enough flour to make a dough that is not too firm. Roll out the dough as thinly as you would with pasta on a wooden board, brush with melted butter and sprinkle with the breadcrumbs roasted in butter.
Then cut into three-finger-wide and two-hand-long strips, roll them up loosely and press the edges firmly together so that the filling cannot flow out.
Cook in salted water or meat stock for about 1/4 hour.
To see if they are done, prick a dumpling with a stick; If the dough is still damp, the dumplings have to continue cooking, but if the stick is dry, they are done.
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