Bread Dumplings - Semmelknödel

- 10 slices of bread (toasted or stale)
- Warm milk 350 mL
- 1 egg
- Fresh parsley, minced 2 tablespoons
- 1/2 onion
- oil
- Salt and pepper to season

Place the bread in large bowl and pour in the warm milk, using more or less depending on how dry the bread is. Using your hands, knead the milk lightly into the bread. Cover and set aside to rest for about 30 minutes.
Mash the soaked bread to form a thick dough. Mix in the egg. Add the parsley, salt and pepper and knead until smooth. Brown the chopped onion in oil and mix it in dough as well. If the dough seems too loose or sticky, add 1-2 tablespoons of flour or some breadcrumbs to firm it up. Using wetted hands, form 1/4-cup portions of the dough into balls and set aside on a baking sheet until all the dough has been used up. Bring a large pot of salted water to a boil over medium-high heat. Reduce heat to a slow simmer and drop the dumplings carefully into the water. Simmer for about 20 minutes.
Serve these dumplings as a side with a roast and brown gravy.