Semmelknoedel (German Bread Dumplings)

Start by placing the cubed bread into a large bowl. Heat the milk until it begins to bubble around the edges, then pour it over the bread. Stir briefly to coat the bread, then allow it to soak for 15 minutes.

In the meantime, melt butter in a skillet over medium heat. Add the onions and cook until tender, stirring occasionally. Once done, stir in the parsley and remove from heat. Add this butter mixture to the soaked bread along with eggs, salt, and pepper. Use your hands to work the dough, squeezing it until smooth and slightly sticky.

Bring a large pot of salted water to a boil, ensuring it's at least 3 to 4 inches deep. Once boiling, form a test dumpling about the size of a small orange or tangerine by cupping the dough in wet hands. Gently place it into the water. If the dumpling falls apart, the dough is too wet. Add some breadcrumbs to thicken the mixture if needed.

Shape the remaining dough into large dumplings and carefully drop them into the boiling water. Let them simmer for about 20 minutes. When done, use a slotted spoon to remove them from the water and transfer to a serving plate. The dumplings should be soft, fluffy, and mouthwatering!