These are very similar to the Serviettenknodel my mother and Oma used to make. They didn't use onion, but did add a pinch of nutmeg to the seasoned cubed bread and sprinkled a handful of flour over the bowl and let it sit to dry for a few hours. They added the milk and egg mixture, and either formed orange sized dumplings, or tightly tied the whole thing into a large white linen napkin, or servietten. Then simmered it in salted water for about 1/2 hr. on both sides (turn it over in the water). You could always tell when it was done because it would give a nice hollow sound when thumped with a spoon. We let it rest a bit on a platter, then slice it and serve with pork roast and sauerkraut, and of course the pan drippings from the roast. Delicious!! Thanks for the recipe!
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