Ingredients:

  • 7 oz (200g) stale white bread rolls or sourdough, cut into ½ inch (1cm) cubes
  • ½ cup (120ml) whole milk, warmed
  • 1 tbsp (15g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 2 tbsp (16g) all-purpose flour
  • 1 small yellow onion, finely minced
  • 3 tbsp (10g) fresh flat-leaf parsley, finely chopped
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) ground black pepper
  • 1 pinch (0.5g) ground nutmeg

Instructions:

  1. Heat a small skillet over medium heat with a pat of butter. Sauté the minced onion until translucent and golden brown. Remove from heat and allow to cool slightly.
  2. Place the stale bread cubes in a large mixing bowl. Pour the warmed milk and melted butter over the bread, stirring gently to ensure the cubes are fully hydrated.
  3. Stir in the room temperature eggs, all-purpose flour, cooled sautéed onions, chopped parsley, kosher salt, black pepper, and nutmeg until a cohesive dough forms.
  4. Perform a test by poaching one small, marble-sized piece of dough in simmering water. If it dissolves, add a pinch more flour; if too dense, add a teaspoon of milk.
  5. Shape the dough into 6 equal-sized dumplings.
  6. Gently place dumplings into a large pot of simmering water and poach for approximately 20 minutes until they are firm and float.
  7. Remove the dumplings with a slotted spoon and serve immediately with gravy.