Serviettenknödel (Valley bread dumplings)

Instructions

1. Cut the stale bread into cubes, pour warm milk over them and let them soak for 15 minutes, pressing occasionally.
2. Melt the butter in a pan and fry the chopped onion for 5 minutes, until translucent. Let it cool.
3. Add the beaten eggs, onion, parsley, salt, a pinch of nutmeg and the baking powder to the crumb. Mix until you get a smooth, supple dough.
4. Spread out a large square of clean cloth (or thick cling film) and place the dough on it in a log about 20 cm long.
5. Roll the cloth tightly around the dough and tie the ends with kitchen string, like a sweet wrapper.
6. Lower the parcel into a large pot of simmering salted water. Cover and cook at a gentle simmer for 50 minutes, turning once.
7. Drain, unwrap carefully and let it cool for 5 minutes, then slice into thick rounds.
8. Serve hot, with mushroom sauce or sauerkraut.