Finely chop the parsley. Peel the onions and dice. Add the butter to a frying pan with the onions and fry.
In a bowl, whisk milk and eggs together. Season with salt and the pepper. Cover the rolls with the milk-egg mixture and let soak for approx. 10 min. Then, add the flour, onions, and parsley and shape with moist hands into 8 balls.
Bring a large pot of water and salt to a simmer (not a boil) and cook the dumplings for approx. 15 min. Remove with a slotted spoon and enjoy!