Austrian Napkin Dumpling (Serviettenknödel)
Serviettenknödel (ˌsɛr.vi.ˈɛt.ɛn ˈknø:dɘl) is a type of knoedel, a bread dumpling that plays an integral role in the culinary traditions of Austria, Bavaria, and the Czech Republic. These bread dumplings are often served alongside roast duck, goose, and pork, as well as many different kinds of dishes with hearty sauces such as Hungarian goulash and venison or mushroom ragout. The exact ingredients in the knödel vary slightly according to region and to season. Many cooks include wild garlic in th
- Prep
- 16 min
- Cook
- 37 min
- Total
- 53 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix the milk, eggs and salt together. Combine the mixture with the bread cubes and the parsley in a large mixing bowl, coating as much of the bread as possible with the mixture. Let the mixture rest.
Procedure
Chop and sauté the onions. Cool enough to not cook the eggs, add them to the bread mixture, and mix thoroughly.
Procedure
Let the mixture rest for an hour, mixing it through once or twice during the hour. The object here is to coat the cubes with the liquid mixture on all sides to allow them to absorb as much liquid as possible; this is especially necessary if your bread is more than a few days old.
Procedure
Wet a fresh cotton dishcloth, tea towel, or cloth napkin. Some cooks brush the top side of the cloth with melted butter for more flavor, but this is not necessary. Completely unfold the dishcloth and place the bread mass in the middle of the cloth.
Procedure
Next, form the bread mass into a 3-inch (~6 cm) thick log. Roll bread log up tightly in the cloth and tie off the ends of cloth with a short length of string or twine. Some cooks also tie a string around the middle as the edge of the cloth tends to pucker in the middle.
Procedure
Bring a large pot of water to a boil, and then add salt. Slowly lower the serviettenknödel into the water and let cook for 40 minutes.
Procedure
Remove the serviettenknödel from the boiling water with tongs (or two forks in a pinch) and transfer to a large cutting board. Cut and remove the string; then unroll and remove the cloth.
Procedure
To prepare the knödel for the table, begin at one end and cut ½-inch (1 cm) slices, taking only as many as you need in servings so that the knödel does not get cold.
Notes, tips, and variations
The amount of butter can also be lessened or substituted with a neutral-tasting oil.
Notes, tips, and variations
A wooden cutting board is preferred, as the wood will absorb much of the excess water in the cloth.
Photo: brite33b · CC BY-SA 3.0 · https://creativecommons.org/licenses/by-sa/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 10 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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