Cut the rolls into cubes and pour the lukewarm milk over them. Press the dumpling dough a little bit smooth and let it swell for 15 minutes.
Remove the root and coarse green from the leek, rinse thoroughly and cut into small strips. Heat the butter, add the leek, sauté for 10 min over a gentle heat until soft and season with salt, pepper and grated nutmeg.
Beat the eggs briefly with a whisk and fold into the dumpling mixture with the cooled leek strips and breadcrumbs.
Rinse the parsley, pluck the leaves, chop coarsely and fold in as well.
Form the mixture into large dumplings and press them a little bit flat. Roast in a frying pan with vegetable oil for 5 minutes until golden brown and serve with mushroom goulash.
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