Soften the bread: Place the torn bread pieces in a large mixing bowl. Warm the milk gently in a small saucepan until it is just steaming, then pour it over the bread. Stir gently and let it sit for 10 minutes. The bread should be fully moistened but not swimming in liquid; you will notice it feels spongy and heavy when you press it with a spoon.

Sweat the onion: While the bread soaks, melt the 2 tablespoons of butter in a frying pan over a medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until the onion becomes translucent and smells sweet and fragrant. The edges should just begin to turn a pale gold.

Combine the mixture: To the soaked bread, add the beaten eggs, cooked onions, parsley, chives, thyme, salt, pepper, and nutmeg. Stir everything together with a fork until fully incorporated. The mixture should be thick and sticky, holding together when you press a small amount between your fingers. If it feels too wet, add a tablespoon of flour; if too dry, add a splash more milk.

Shape the dumplings: Lightly dust your hands and a work surface with the plain flour. Divide the mixture into 8 equal portions. Roll each portion into a smooth ball, then gently flatten it into a neat, oval shape about 5cm thick. The surface should feel smooth and slightly tacky, not sticky.

Poach the dumplings: Bring the chicken or vegetable stock to a gentle simmer in a wide, shallow pan. Carefully lower the dumplings into the stock using a slotted spoon. They should be in a single layer, not crowded. Poach them for 10 minutes, turning once halfway through. You will see them puff up slightly and become firmer to the touch. The aroma of herbs and nutmeg will fill your kitchen.

Sear for colour: Remove the poached dumplings with a slotted spoon and let them drain briefly on a plate. Heat the olive oil in a large, ovenproof frying pan over a medium-high heat. Once the oil shimmers, add the dumplings and sear them for 2–3 minutes on each side, until they develop a deep, golden-brown crust. You will hear a satisfying sizzle and see the colour deepen beautifully.

Finish in the oven (optional but recommended): For a perfectly uniform finish, transfer the pan to an oven preheated to 190°C (375°F) and bake for 10 minutes. The dumplings will become even more crisp on the outside while staying soft within. The sound of the crust cracking slightly when you tap it is your cue that they are ready.

Rest before serving: Remove the dumplings from the oven and let them rest on a wire rack for 5 minutes. This allows the interior steam to settle, ensuring the dumplings do not collapse when cut. My kids absolutely devour this every time I make it, and that five-minute wait is the hardest part of the recipe for them.