Dumplings (Semmelknödel). Austrian cuisine

Ingredients:
1/2 kg. white bread
1 big onion
4 eggs
500 ml milk

2 tbsp. flour
1 tsp. salt
100 gr. butter
1/2 bunch parsley
1/2 tsp. cumin

Preparation and serving:
Dice the bread and dry out. Chop fine the onion and sautee in a bit of butter. Add the milk and heat to appr. 60°C. Put the bread dices in a bowl, pour the milk while stiring, but not squashing. Add the eggs and continue to stir. Add the salt, parsley and cumin and stir to make it homogeneous. Leave the mixture for about 30 min. Fill a pot 1/2 with water and bring to boil. Form from the mixture balls with diemeter of about 5 cm. and put them in the boiling water. Bring it to boil again, leave it boiling for 5 min., then decrease the temperature and leave it simmer for 10 min.
Traditional side dish for dishes with sauce, or goulash.