Dice the toast medium coarsely and let it dry in the air for a few hours, then place in a bowl and knead with eggs and enough milk to create a loose, easily malleable mass, season with salt and pepper. Chop the onions very finely and sauté in butter until translucent, add the chopped parsley and let cool down a little, then stir into the bread mixture. Bring salted water to the boil in a large pot (do not boil bubbly!) And first cook a test dumpling. If it crumbles, add some more flour or breadcrumbs to the dough. If the test dumpling does not boil over, shape tennis ball-sized dumplings with wet hands and let them simmer in boiling salt water (the dumplings take about 10 minutes, depending on their size, they are ready when they float on the surface.)
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