Serviettenknödel (Bread Dumplings)

Cut the white bread into small, even cubes.

Peel and finely dice the onion, then sauté in a little oil until light golden brown.

Beat the soft butter in a bowl until fluffy, add the eggs and the yolk and mix well.

Add the bread cubes, roasted onion, milk, parsley, flour, salt and pepper to the butter-egg mixture and combine everything into a smooth, well-bound mass.

Let the dumpling dough rest for about 10 minutes.

Bring a large pot of salted water to a boil.

Place the dough onto a damp cloth napkin or cling film and roll it up into a log about 4 cm in diameter.

Tie the roll securely with kitchen twine.

Place the roll into the simmering salted water and cook for about 25–30 minutes.

Lift the serviette dumpling out, unwrap it and slice into rounds.

Serve as desired, for example with game, roast pork, smoked meat, goulash, mushroom sauce, or with cheese and melted butter.