Dice the rolls. Heat the milk and pour over it. Allow to swell for approx. 1 hour.
Sauté onions in 1 tbsp. hot butter. Briefly sauté parsley, except for a little bit.
Knead onions and parsley with bread, eggs, 1 tsp salt and pepper and form into 12-16 dumplings. Cook in a large saucepan for about 20 minutes in hot salted water.
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