For the napkin dumplings from the steamer, peel and finely dice the onions. Melt butter in a saucepan and sauté onion cubes in it.
Wash parsley, shake dry, chop and sweat briefly.
Dice the bread and spread the onion mixture over it. Whisk together milk, egg, nutmeg, pepper and salt.
Pour the mixture over the bread cubes and let it work for 10 minutes.
Wet your hands and form a roll of the dumpling mixture on plastic wrap. Wrap everything in aluminum foil, and twist well.
Prick several times with a fork and cook the napkin dumplings for half an hour at 100°C.