In stock pot, sauté chopped onions in olive oil until soft and slightly brown.

Add both milks to cooked onion. Bring to a gentle simmer. Add salt and pepper to taste.

Mix dumplings. Beat eggs in batter bowl. Add water. Mix. Add flour until a sticky, non runny consistency. Use less flour for a dumpling that is light, more flour for a more dense dumpling.

Add cubed potatoes to simmering milk. Maintain a good boil.

Add dumplings to boiling milk. Dip spoon into boiling mixture before the dumpling mixture to prevent dumpling from sticking to spoon. Drop dumplings into milk. Size dumpling per personal preference.

Cook until potatoes are soft. Cool slightly before serving.