Put the bread in a large bowl, add milk and let it soak. Fry the onion in a little butter until golden brown, add to the bread and stir. Add parsley, speck, whisked eggs, chives and flour if necessary, add salt and pepper and knead everything together well.
Roll out test dumplings, cook and add a little more flour to the dough if necessary.
Roll out all the dumplings and cook in salted water for 15 minutes.
For the cabbage salad, finely chop the fresh cabbage, add the sliced rocket and dress with salt, pepper, wine vinegar and olive oil.
Tip: if any cooked dumplings remain, you can cut them finely and either eat them with onion, vinegar and oil as a dumpling salad or fry them and crack an egg over them.