German Bread Dumplings (Semmelknodel)

1/2 pound stale white bread
1 cup milk, warmed
1 tablespoon vegetable oil
1 medium onion, chopped
3 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
3 tablespoons chopped parsley

Break bread into small pieces; place in a medium bowl and pour milk over.

Saute onion in oil until brown.

Combine bread, onion and remaining ingredients; blend well. Mixture should be stiff - add more milk or bread to adjust consistency. Working with floured hands, form mixture into a roll about 2 1/2 inches wide. Cut roll into 8 pieces and form each into a dumpling.

Boil dumplings in water, being careful not to overcrowd the pot. Do not cover the pot.

Simmer over low heat for about 15 minutes; dumplings are done when they float.