Ingredients

• 1/2 lb day-old white bread, cut into 10 slices
• 1 cup milk, warmed
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• 3 tablespoons finely chopped parsley

Instructions

1. Break bread into small pieces; place in a medium bowl; Pour warm milk over bread.

2. Heat oil in a medium skillet; Add onion; sauté until golden brown.

3. Add sautéed onion, and remaining ingredients to bread mixture; blend well; mixture should be stiff; Add bread or milk to adjust consistency.

4. Working with floured hands, form smooth paste into a roll about 2 1/2 inches in diameter; Cut roll into 8 pieces; form each piece into a dumpling.

5. Bring a large saucepan of salted water to a boil; Add dumplings, one at a time, to boiling water, making sure they are not overcrowded; Do not cover; Simmer over low heat about 15 minutes.

6. Dumplings are done when they float.

7. Carefully remove dumplings with a slotted spoon; drain well.

8. Serve immediately with roast meat and gravy or sauce and cooked kale; dumplings are excellent with roast goose or duck.