Dish

Serviettenknödel

Serviettenknoedel

Serviettenknödel are made by mixing stale bread with milk, eggs, and spices such as nutmeg and parsley. The mixture is then formed into dumplings and wrapped in a napkin before being boiled in water. The result is a soft and fluffy dumpling that is perfect for soaking up gravy or sauce. Some variations of the dish include adding bacon or onions to the mixture for added flavor.

European cuisine› Alpine cuisine› Austrian cuisine

Dumplings

Origins and history

Serviettenknödel originated in Bavaria, Germany and have been a traditional dish in the region for centuries. They were originally made as a way to use up stale bread and have since become a staple in German cuisine.

Dietary considerations

Serviettenknödel are not suitable for those with gluten or lactose intolerance as they contain both bread and milk. They are also high in carbohydrates and should be consumed in moderation for those watching their calorie intake.

Variations

Variations of the dish include adding bacon or onions to the mixture for added flavor. Some recipes also call for the addition of cheese or herbs such as thyme or rosemary.

Presentation and garnishing

Serviettenknödel can be presented on a platter with the napkin removed or served in individual portions with the napkin still intact. They can be garnished with parsley or chives for added color and flavor.

Tips & Tricks

To ensure that the dumplings are light and fluffy, be sure to use stale bread and not fresh bread. The bread should be left out overnight to dry out before being used in the recipe. If the mixture is too wet, add more bread crumbs. If it is too dry, add more milk.