Begin by cutting your day-old bread rolls into small, bite-sized pieces and place them in a large mixing bowl.

In a small saucepan, gently heat the soy milk until it is lukewarm. Pour the warm soy milk over the bread pieces, tossing them together briefly.

In a frying pan, heat 2 teaspoons of vegetable oil over medium heat. Add the diced onion and sauté for about 3 minutes. Add in the chopped parsley and sauté for an additional minute.

Transfer the sautéed onion and parsley to the bowl with the soaked bread. Sprinkle in 1 teaspoon of salt and ½ teaspoon of nutmeg. Knead the mixture until it forms a cohesive dumpling dough.

With wet hands, shape the mixture into 8 medium-sized dumplings and set them aside.

Bring a large pot of salted water to a rapid boil. Reduce heat to a gentle simmer and carefully add the dumplings to the water. Cook for 15-20 minutes until they float to the surface.

Using a slotted spoon, carefully remove the dumplings from the pot and allow them to drain briefly. Serve warm.