Cut the white rolls into thin slices and place in a bowl. Pour over hot milk and leave for about 10 minutes.
Meanwhile, peel the onion, cut into half and then into small cubes. Heat butter in a pan and sauté the onion for a few minutes. Remove from the heat, stir in the dried marjoram and chopped parsley and add to the rolls.
Add the eggs and nutmeg to the rolls mixture and knead into a smooth dough. Season with salt and pepper. If the dough is too soft, add in the bread crumbs and knead.
In a large saucepan, boil water with some salt. Form dumplings out of the dough with wet hands and add into the boiling water. Turn the dumplings around and leave until done, simmering for about 20 minutes. Take out the dumplings with a slotted spoon from the water, drain and serve.