Traditional German Serviettenknödel Recipe

Ingredients

8 stale bread rolls
1 cup of milk
3 eggs
1/2 cup of chopped parsley
1 onion
2 tablespoons of butter
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 large linen or cotton cloth
String for tying

Steps and instructions

Cut the bread rolls into thin slices and put them in a large bowl.
Warm the milk and pour it over the bread rolls. Let them soak for about 10 minutes.
While the bread is soaking, chop the onion finely and sauté it in the butter until it is transparent and soft.
Beat the eggs in a separate bowl and add the salt and pepper.
Add the sautéed onion, chopped parsley, and the beaten eggs to the bread and milk mixture. Mix well with your hands until the ingredients are well combined.
Spread the linen or cotton cloth on a flat surface and sprinkle it with flour to prevent the dough from sticking.
Place the dough in the middle of the cloth and shape it into a log. Roll the cloth tightly around the dough and tie the ends with string, leaving some room for the dough to expand.
Place the wrapped dough in a large pot of boiling water and simmer for about 30 minutes. Make sure the water covers the dough entirely.
After 30 minutes, remove the dough from the water and let it cool slightly before unrolling the cloth.
Finally, slice the Serviettenknödel and serve warm.

Tools for making

Bowl - A large bowl for mixing the bread rolls, milk, and other ingredients.
Knife - A knife for cutting the bread rolls into thin slices.
Saucepan - A saucepan for warming the milk.
Frying Pan - A frying pan for sautéing the chopped onion.
Wooden Spoon - A wooden spoon for stirring the ingredients together.
Cloth - A large linen or cotton cloth for wrapping the dough.
String - String for tying the ends of the cloth-wrapped dough.
Pot - A large pot for boiling the Serviettenknödel.
Slotted Spoon - A slotted spoon for removing the Serviettenknödel from the boiling water.

Recipe variations

Instead of using stale bread rolls, you can use fresh bread or other types of bread like sourdough or whole wheat bread.
For a different flavor, you can add grated cheese such as cheddar or Gruyere to the dough mixture.
To make it a vegetarian option, you can omit the sautéed onion and replace it with sautéed mushrooms or other vegetables of your choice.
For a meatier version, you can add cooked and crumbled bacon or sausage to the dough.
To give it a bit of a crunch, you can add some toasted nuts, like chopped hazelnuts or almonds, to the dough.
If you prefer a gluten-free version, you can use gluten-free bread or gluten-free flour alternatives.
For a savory twist, you can add herbs like thyme, rosemary, or sage to the dough mixture.
For a touch of sweetness, you can add dried fruits like raisins or cranberries to the dough.

Recipe overview

Serviettenknödel, or Austrian bread dumplings, are a delightful dish that are often served as an accompaniment to hearty stews and roasts. This recipe transforms stale bread rolls into a flavorful and filling side dish. The bread is soaked in warm milk, mixed with sautéed onions, parsley, and eggs, then rolled in a cloth and boiled to perfection. The result is a tender, savory dumpling that's sliced and served warm. The process might seem a bit unusual if you're not familiar with Austrian cuisine, but it's quite simple once you give it a try. In about an hour, you'll have a unique and tasty side dish that's sure to impress your guests. Enjoy the comforting flavors and textures of Serviettenknödel!

Common questions

Can I use fresh bread instead of stale bread for this recipe?
No, it is important to use stale bread for Serviettenknödel to achieve the desired texture and prevent the dumplings from becoming too mushy.
Can I use a different herb instead of parsley?
Absolutely! While parsley is a traditional choice, you can substitute it with other herbs like chives, dill, or thyme to add your preferred flavor.
Can I make Serviettenknödel in advance?
Yes, you can prepare the dough a day ahead and store it wrapped in the cloth in the refrigerator. Cook the dumplings just before serving.
Can I freeze Serviettenknödel?
Yes, Serviettenknödel freezes well. After cooking and cooling, slice the dumplings and place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, simply steam or microwave the slices until heated through.
What can I serve Serviettenknödel with?
Serviettenknödel is often served as a side dish with hearty meat dishes such as roasted pork, beef goulash, or braised meats. It pairs well with rich gravies or sauces.

Serving dishes and utensils

Large bowl - Used for soaking the bread rolls.
Sauté pan - Used for sautéing the onions.
Separate bowl - Used for beating the eggs and mixing the seasonings.
Linen or cotton cloth - Used for wrapping and shaping the dough.
String - Used for tying the cloth-wrapped dough.
Large pot - Used for boiling the Serviettenknödel.
Knife - Used for slicing the Serviettenknödel before serving.

Origin stories

Serviettenknödel, a type of dumpling, has its roots in the cuisine of countries such as Germany, Austria, and the Czech Republic. It's typically served as a side dish with hearty meats and gravies, making it a staple at traditional holiday meals. The name "Serviettenknödel" translates to "napkin dumpling" in English. This unique name comes from the traditional method of preparation where the dumpling dough is wrapped and cooked in a cloth, often a napkin, giving it a distinct cylindrical shape. It's this traditional cooking method that has lent the dish its characteristic name, adding a touch of rustic charm and nostalgia to every bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.