I got the recipe from my Tirolean aunt who made it without a recipe. I annoyed her no end by trying to measure the ingredients as she used them, but it was the only way I could be sure that I would come home again and know how to make it. It's a tasty, cold weather meal, ideal for anyone who likes bready textures as I do.
Next you brown chopped onion (one or two depending on your druthers) in oil and add it to the dried bread. Chopped parsley. Salt, pepper and nutmeg.
Half an hour before you want to cook the dumpling, add the wet ingredients which you've mixed:
7 eggs (yes, seven)
1/2 cup oil
1/2 cup milk
What I sometimes do is brown the onion in the 1/2 cup oil. That's either a smart or a lazy step.
You let the mixture sit for half an hour so the dry bread absorbs the liquid. Well, of course.
Now comes the tea towel stage. I make this recipe often enough that I have a dedicated dumpling tea towel. Once you've used a tea towel to make a dumpling, you won't want to use it for anything else again. It gets stained during cooking. It never quite loses the smell of onion. I suppose you could bleach it but I'm allergic to bleach and against it on principle, so I've never tried. In fact, even when I wash the tea towel with detergent after I've used it, I then boil it in fresh water to get rid of any detergent residue. There's great potential for neurosis during the choosing and preparation of an appropriate tea towel.
I should have taken a photo of a tempting slice of dumpling with stew and vegetables on the plate, but we were too hungry and I forgot.