Chop the bread slices into equal small chunks
Mix all other ingredients and pour over the bread that you have placed in a bowl.
Fill two pots one large one medium with water one big enough to hold your dumpling, the other to boil and sterilise your cloth .Bring to simmer both pots. Sterilise your cloth in the smaller pot.
When the egg/milk liquid is all soaked up into the bread, (on a tray to avoid to much mess ), remove cloth and roll the bread mass into the sterilised ( make sure cloth is cool enough to touch) napkin, sausage shape . Securing tightly with string each end. Do not roll the dumpling itself in to tight as it needs to expand.
In the larger pot boil add the salt for simmering the dumpling.
Hang the knotted ends of the dumpling over a wooden spoon and gently place the dumpling into the simmering salted water for 45 minutes
Remove and leave to drain for a while . Remove carefully from cloth and leave to cool slightly. Slice into thin portions either to serve as a sweet or to add to a savoury meal.
