📝 About This Recipe
Originating from the heart of Bavaria and Austria, Serviettenknödel (literally 'napkin dumplings') are a sophisticated take on the classic bread dumpling. Unlike individual rounds, this dough is rolled into a log and poached to perfection, resulting in a cloud-like texture that is ideal for soaking up rich, velvety gravies. It is a celebratory staple that brings a touch of rustic elegance to any Sunday roast or mushroom ragout.
🥗 Ingredients
The Bread Base
- 500 grams Stale white rolls or Kaiser rolls (cut into 1cm cubes; approximately 10-12 ounces)
- 300 ml Whole milk (warmed slightly)
- 4 pieces Large eggs (at room temperature)
Aromatics and Flavor
- 60 grams Unsalted butter (plus extra for greasing the foil)
- 1 piece Yellow onion (very finely diced)
- 1/2 bunch Fresh parsley (finely chopped)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1/2 teaspoon Lemon zest (finely grated for a touch of brightness)
Texture Adjustment
- 2-4 tablespoons Breadcrumbs (only if the mixture is too wet)
👨🍳 Instructions
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1
Place the cubed stale bread into a very large mixing bowl. If your bread is fresh, toast the cubes in a 300°F (150°C) oven for 10 minutes until dried out.
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2
In a small saucepan, heat the milk until it is steaming but not boiling. Pour the hot milk evenly over the bread cubes, toss gently, and cover with a clean kitchen towel. Let it rest for 15-20 minutes to soften.
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3
In a medium skillet, melt the butter over medium heat. Add the finely diced onions and sauté until translucent and soft, about 5 minutes. Do not let them brown.
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4
Stir the chopped parsley into the onions for the last 30 seconds of cooking to release its aroma, then remove from heat and let cool slightly.
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5
In a separate bowl, lightly whisk the 4 eggs with the salt, pepper, nutmeg, and lemon zest.
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6
Add the onion-parsley mixture and the egg mixture to the soaked bread. Using your hands or a large wooden spoon, fold everything together gently. You want the bread to hold its shape, not become a complete purée.
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7
Let the dough rest for another 10 minutes. If the mixture feels too wet to hold a log shape, fold in a few tablespoons of breadcrumbs.
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8
Prepare a large piece of aluminum foil and a piece of plastic wrap (or a clean, lint-free linen kitchen towel). Grease the center of the plastic wrap or towel generously with butter.
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9
Form the bread dough into a log about 6-7 cm (2.5 inches) in diameter. Place it on the greased wrap and roll it up tightly, twisting the ends like a candy wrapper to seal.
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10
Wrap the log again tightly in the aluminum foil, ensuring the ends are crimped well to prevent water from entering.
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11
Bring a large wide pot of salted water to a gentle simmer. Carefully lower the foil-wrapped log into the water. It should be fully submerged or floating freely.
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12
Simmer (do not boil) for 35-40 minutes. Turn the log halfway through to ensure even cooking.
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13
Remove the log from the water and let it rest for 5 minutes before unwrapping. This allows the steam to settle and makes slicing easier.
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14
Unwrap the dumpling and slice into 2 cm (3/4 inch) thick rounds using a sharp serrated knife or a piece of clean sewing thread for a perfect cut.
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15
Optional: For extra flavor, quickly sear the slices in a pan with a little foaming butter until golden brown on both sides before serving.
💡 Chef's Tips
The bread must be stale; fresh bread will turn into a gummy paste. Aim for bread that is 2-3 days old. Never boil the water vigorously; a gentle simmer ensures the dumpling cooks through without breaking apart. If using a cloth napkin instead of foil, ensure it is washed without scented detergent, otherwise your dumpling will taste like soap. To check for doneness, the log should feel firm to the touch through the foil. Leftover slices are incredible the next day when fried in butter and topped with a fried egg.
🍽️ Serving Suggestions
Serve alongside a rich 'Schwammerlsauce' (creamy wild mushroom ragout) for a classic vegetarian meal. Pair with German Sauerbraten or a slow-roasted Pork Shank (Schweinshaxe) to soak up the dark beer gravy. Accompany with a side of tart Red Cabbage (Rotkohl) to balance the savory richness. A crisp, dry German Riesling or a cold Weissbier (wheat beer) provides the perfect refreshing contrast. For a modern twist, use the slices as a base for a sophisticated 'open-face' appetizer topped with smoked trout and horseradish cream.