RCI-SN.003.0228.001
Serviettenknödel
ɛn ˈknø:dɘl) is a type of Knoedel (more specifically a type of Semmelknödel), a bread dumpling which plays an integral role in the culinary traditions of Austria, Bavaria, and the Czech Republic.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- .8 oz (250g = one normal-sized loaf) stale French or Italian bread cut into crouton-sized cubes8 unit
- 2 unit
- (300ml) milk (preferably whole milk)1 1/4 cups
- (60g) butter (the amount of butter can also be lessened or substituted for a neutral-tasting oil)4 Tbsp
- (60g) finely chopped onions (one medium-sized onion)1/4 cup
- (a large dash) salt2 tsp
- - 1 bunch chopped broad-leaf parsley1/2 unit
Method
1
Cut stale white bread or bread rolls into small cubes approximately 1–2 cm in size and place them in a large mixing bowl. Allow the bread to sit uncovered for at least 30 minutes to ensure it is thoroughly dry.
30 minutes
2
Warm the milk gently in a saucepan until it is just below boiling, then pour it over the bread cubes. Allow the bread to soak and soften for about 10 minutes, stirring occasionally.
10 minutes
3
Finely dice a small onion and sauté it in butter over medium heat until translucent and lightly golden, then remove from heat and let cool slightly. Add the sautéed onion, beaten eggs, chopped fresh parsley, salt, pepper, and a pinch of nutmeg to the soaked bread mixture and combine thoroughly.
8 minutes
4
Lay a clean linen napkin or a large piece of cheesecloth flat on a work surface and spoon the bread mixture onto the center, shaping it into a compact log approximately 8–10 cm in diameter. Roll the cloth tightly around the mixture, twisting and tying both ends securely with kitchen twine to form a firm cylinder.
5 minutes
5
Bring a large pot of lightly salted water to a gentle simmer over medium heat. Carefully lower the wrapped dumpling roll into the water, ensuring it is fully submerged.
5 minutes
6
Simmer the Serviettenknödel gently — do not allow the water to reach a rolling boil — for approximately 40 to 45 minutes, turning it once halfway through cooking. The dumpling is ready when it feels firm to the touch through the cloth.
45 minutes
7
Carefully remove the dumpling from the water using tongs or a slotted spoon and allow it to rest for 3–5 minutes before unwrapping the cloth. Slice the log into rounds approximately 1.5–2 cm thick and serve immediately as a side dish.
5 minutes