German Bread Dumplings (Semmelknödel)

Cut the stale bread into small cubes or thin slices. Place in a medium sized bowl and pour the lukewarm milk over the top. Add to taste salt, pepper and nutmeg. Let soak for 20 minutes.
100 grams stale bread
100 milliliters milk
freshly ground pepper
salt
nutmeg
Peel both onions, then rinse and dry a handful of fresh parsley. Finely dice onions and chop up the parsley leaves.
½ yellow onion
½ handful fresh parsley
Melt 1 tablespoon of butter in a large skillet over medium high heat, add diced onions until they become clear. Add the chopped parsley and let wilt. Remove from heat.
½ Tablespoon butter
Add the egg and the cooked onion-parsley mixture to the milk-soaked bread and knead together. Add some flour until your dough sticks together nicely.
1 eggs
all-purpose flour
Heat a large pot of salted water until boiling.
Shape a small test dumpling (about the size of a bouncy ball or one fourth of the size of a regular-sized dumpling). Add to barely boiling water, reduce to medium heat and let steep a couple of minutes.
If the dumpling falls apart, add more flour to the soft dumpling mixture and make another test dumpling.
Using wet hands, shape 8 dumplings and add to the boiling water, reduce heat to medium and let steep for about 20 minutes.
Serve with my creamy mushroom sauce (Jägersosse), a German roast like Böfflamott or Glühweinbraten, or my German pork goulash.