Three small German bread dumplings with onion and parsley, together one substantial side portion.
1.5 tbspMilk
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1 eggChicken eggs
1 tspButter
20 gOnion
3 gParsley
70 gBread
3.25 cupsWater
8 gBreadcrumbs
0.1 gNutmeg
To tasteSalt
To tasteBlack Pepper
Pour the hot milk over the stale bread in a bowl, toss, cover and leave for 20 minutes. Meanwhile, melt the butter in a small pan and soften the onion over low heat for 4-5 minutes without browning. Let the onion cool.
Add the egg, all the breadcrumbs, cooled onion and its butter, parsley, nutmeg, salt and pepper to the bread. Knead gently by hand until evenly combined and shapeable, then leave for 10 minutes so the crumbs absorb moisture.
With damp hands, press firmly into three equal balls about 5 cm wide. Bring the water to the barest simmer in a small wide saucepan; avoid a rolling boil. Lower the dumplings gently into the water.
Poach very gently for 18-20 minutes, turning once with a spoon, until firm and 71°C in the center. Lift out with a slotted spoon and drain well. Serve all three as one substantial side portion; no gravy or meat is included.