Put the bread chunks into a large bowl and pour milk over top. Cover bowl and let sit 10 minutes until milk is absorbed. Toss the mixture once during the soaking time with your hands or a large spoon.
Add egg, salt, parsley and pepper to the bowl and knead into the bread until a dough-like mixture is formed.
Add water to a large pot and salt lightly. Bring to a boil.
Wet your hands and take about a fistful of dumpling mix into your hands. Hold one hand on top of the dumpling and one below. Keep one of your hands stationary (usually the upper hand) and apply a bit of pressure as you roll the mix into a ball.
Place all bread dumplings into the pot at the same time, and cook at low heat for 20 minutes. Bread dumplings will begin to float almost immediately but will be slightly browned when finished.