Cut off bread crusts and cut bread into cubes. Place into a bowl and pour milk over bread cubes. Separate eggs.
Whisk butter with egg yolks and salt until creamy. Add parsley and combine with soaked bread cubes. Mix well and let stand for 10 minutes. If necessary, add more milk or breadcrumbs to make malleable mixture.
Dip large napkin or kitchen towel into hot water and squeeze. Fill large sauce pan with water and add 2 tablespoons of salt.
Beat egg whites until stiff and fold into bread mixture. Grease napkin with melted butter. Roll out bread mixture into about 8 cm thick roll (approximately 3 inches), place into the center of a napkin and roll up loosely from both sides, tie the ends with a kitchen string.
Hang napkin on a wooden spoon handle and place dumpling into boiling water.
Cook for about 45-50 minutes. Remove from the water and let rest for 5 minutes.
Unwrap on a wooden board and cut into 2 cm (approximately 3/4 inch) thick slices. Arrange on a preheated platter and serve.