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Bread Dumplings

These dumplings are perfect to serve with Goulash, Saurbraten, or Hasenpfeffer, or anything else with sauerkraut.

3 cups cubes day-old white bread
1/2 cup flour
1/4 cup chopped cooked ham
2 or 3 eggs
2 1/2 tablespoons vegetable oil
1 tablespoon chopped parsley
1/4 teaspoon ground nutmeg
1/2 to 3/4 cup warm water
Boiling salted water

Put bread cubes in a large bowl; add flour, ham, 2 eggs, the oil, parsley and nutmeg. Mix with hands.
Sprinkle with 1/2 cup warm water.
Mix again with hands. If mixture seems dry, add remaining egg and water.
Let stand 15 minutes for bread to absorb moisture.
Shape into 12 balls; if needed, add more flour to hold mixture together.
If making ahead, refrigerate balls in a covered container.

To cook; bring a large pot of water to boil. Add 1 tablespoons salt.
Lower the dumplings a few at a time - so water keeps boiling.
Cook 10 minutes or until dumplings float to the top.