Parsley packs these dumplings with essential oils that can protect us from bacteria that cause illness.
Serve these dumplings with a mushroom cream sauce or vegetables. If you have dumplings leftover the next day, you can slice them, fry them in some butter in a hot pan and serve with a fruit compote.
Cut the rolls (rolls) into fine slices, sprinkle with salt, pour hot milk over them, cover them and let them steep.
Peel and dice the onion and fry in butter in a hot pan. Wash parsley, shake dry and chop finely. Process dumpling dough with onion, parsley and eggs. If it is too soft, add some flour or breadcrumbs.
Form the dumplings and put them in boiling water. Leave to stand for about 20 minutes.