To form the dumplings:

• Cut the stale Kaisersemmel or rolls into cubes no larger than 1/2 inch (1.25 centimeters). Place in a large bowl.
• Pour the warm milk over the bread cubes and set aside.
• In a large skillet, melt the 2 tablespoons (28 grams) butter over medium heat.
• Once melted, add the finely chopped onion and cook, stirring often, until softened and translucent.
• Add the garlic and cook just until fragrant, 30 seconds to 1 minute.
• Remove from heat, then stir in the salt, nutmeg, pepper, and parsley.
• Add the mixture to the bowl with the bread cubes.
• Stir briefly to mix, then add the eggs, shredded cheese, and flour.
• Using your hands, combine the ingredients and briefly knead to bring everything together. Do not overmix. Set aside at room temperature for 20 minutes to allow the flavors to settle.
• Lightly moisten your hands with water and divide the mixture into 9 equal pieces (or 6 for larger dumplings or up to 12 for smaller pieces) and form each into a patty about 1 inch (2.5 centimeters) thick.
• In a large skillet, melt the clarified butter over medium low heat.
• Add the patties in batches, taking care to not overcrowd, and cook until golden brown.
• Carefully flip and cook the other side until golden brown and heated through.
• Remove to a plate and repeat with remaining Kaspressknödel.
• Serve immediately either in a beef broth with a sprinkling of chives or alongside a salad with a drizzle of brown butter and a sprinkling of chives.