Authentic Serviettenknödel (Sliced Bread Dumplings)

Serviettenknödel is a traditional German side dish, which goes great with Rouladen, Goulash and many other dishes. It is a variation of the famous Semmelknödel, but in my opinion a little easier to make.

Jump to:

• What are Serviettenknödel?
• Origin
• How to make
• Serviettenknödel Recipe - Step by Step
• Recipe Variations
• What to serve with Bread Dumplings?
• Make ahead
• Storage Instructions
• Recipe

What are Serviettenknödel?

Serviettenknödel is a bread dumpling that is wrapped in a piece of cloth and then steamed or boiled in water. The name translates as "napkin dumplings". "Serviertten" is the word for "Napkins" and "Knödel" is the word for dumplings in German.

It used to be that the dumplings were rolled in cloth napkins but in modern times, we just use a tea towel or even cling film. The tea towel is my preferred method as it is more environmentally friendly than a single-use plastic.

Origin

Nobody knows who invented the Serviettenknödel, but it is common in Bohemia, Bavaria, Austria, Thuringia, and Hamburg. However, there are regional differences.

In some areas, the bread dumpling is cooked in water, whereas in others it is more common to steam the dumpling in a basket above boiling water.

In northern Germany the dumpling was first the preserve of the middle classes but then became an everyday side dish, although you could still find them at celebrations. In Thuringia and Franconia, it emerged as a side for wedding meals. So it was reserved for only special occasions. It was especially popular to eat with Sauerbraten or Schweinebraten. [Source Wikipedia Serviettenknödel]

How to make

• 300 g bread rolls (ideally a day old. Use white bread like baguettes, or crusty rolls. No burger buns. Alternatively, you can also use stale pretzels)
• white onion
• milk - use a vegan alternative if you like
• eggs - this will bind the dumplings and make them firm
• butter - for the taste. If you prefer not to use butter you can also use vegetable oil
• salt
• parsley
• nutmeg

Serviettenknödel Recipe - Step by Step

1. Slice the bread into roughly 1 cm cubes and place in a large bowl.
2. Heat the milk so it is lukewarm and then pour over the bread cubes.

3. Peel the onion and finely slice it. Heat the butter in a saucepan and fry the onions until translucent. Add to the bread cubes.
4. Whisk the eggs, and pour the mixture over the bread cubes. Using your hands, knead the mixture to ensure that the bread is evenly coated. Season with salt and pepper. (the right amount of seasoning depends on the bread you are using). Leave the breadcrumb mix to absorb the moisture for at least 30 minutes.
5. In the meantime fill a large pot with water and a teaspoon of salt. Bring the water to a boil, and then reduce the heat so it is just simmering. Moisten a tea towel or some cling film.

6. Before rolling the dumplings, taste your mixture for a last time. If it tastes too bland, add more salt and pepper or nutmeg. Then spread the tea towel on your work surface. With moist hands, form a roll. The length of the role depends on how wide your saucepan is. Adjust the content in such a way, that in the end, the roll has an uniform thickness. Tighten the ends with kitchen twine so that it resembles a giant candy.

6. Place your roll into your saucepan and leave to simmer for approximately 35 minutes. To serve, you can carefully remove it from the towel and divide it into approximately 1 cm slices. You can sprinkle over some fresh parsley before serving.

Recipe Variations

• Use pretzels instead of bread rolls to make your Semmelknödel. Be careful when adding the salt, as they may be saltier than the bread rolls.
• Adjust the seasoning. Some recipes add garlic cloves to the onions, while others season with marjoram (affiliate link) or rosemary instead of nutmeg.
• Make vegan bread dumplings. Replace the cow milk with either oat or almond milk, and add 3 tablespoons of corn starch to the bread mixture for binding, instead of using eggs.

What to serve with Bread Dumplings?

These napkin dumplings go great with any dish that contains a sauce. The large surface of the log dumpling makes it especially suitable for soaking up the sauce. Some suggestions include Beer Goulash, Rouladen, Jäger Sauce, Rahmsauce, Szegedin Goulash, and more.

Make ahead

These bread dumplings are great to make ahead. Either keep it read rolled up in the fridge overnight or cook it and then reduce the temperature to a low heat to keep it warm for when it is ready to be served.

Storage Instructions

Serviertenknödel can be stored in the fridge for up to three days. They are also suitable for freezing.

Recipe