Drain the sauerkraut well, cut into small pieces. Peel and chop the onions. Peel and crush the garlic. Sauté both in butter until translucent, add the parsley and add the sauerkraut.
Season with salt and pepper. Cut the rolls into small cubes and soak them in the milk. Beat the eggs and mix them with the flour into the sauerkraut mixture. Add the soaked rolls.
If the dough is too soft, add breadcrumbs. Let the dough rest for 10 – 15 minutes. Form dumplings from the dough and cook them in boiling salted water for about 20 minutes. It goes well with e.g. crispy roast pork.