Serviettenkndel Bread Dumplings
Transform your stale bread into a sensational side dish with Serviettenknödel, traditional bread dumplings that bring Austrian comfort food to your table. Featuring humble yet flavorful ingredients like sautéed onions, fresh parsley, and a hint of nutmeg, these pillowy dumplings are steamed in a cheesecloth or towel to achieve their signature log shape before being sliced into perfectly tender rounds. Ideal as a hearty side for saucy dishes such as goulash or roasted meats, this versatile recipe is an excellent way to prevent food waste while showcasing rustic European flavors. With just 25 minutes of prep time and easy-to-follow steps, Serviettenknödel is your go-to choice for adding homemade elegance to any meal.
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Recipe Information
Ingredients
- 250 grams stale white bread or rolls, cubed
- 200 milliliters milk
- 2 large eggs
- 30 grams butter
- 1 medium onion, finely chopped
- 2 tablespoons parsley, chopped
- 50 grams all-purpose flour
- 1 teaspoon salt
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon black pepper
Instructions
Place the cubed stale bread in a large mixing bowl.
Heat the milk until warm (but not boiling), then pour it over the bread cubes. Gently toss to combine, ensuring all the bread soaks up the milk. Set aside for 10 minutes to soften.
In a skillet, melt the butter over medium heat. Add the finely chopped onion and saute until translucent, about 5 minutes. Remove from heat and let it cool slightly.
In a small bowl, whisk the eggs, then pour them over the soaked bread mixture. Add the sautéed onions, chopped parsley, flour, salt, ground nutmeg, and black pepper. Mix everything thoroughly, ensuring the ingredients are evenly distributed. The mixture should be moist but firm enough to hold together when pressed.
Lay out a clean kitchen towel or piece of cheesecloth on a flat surface. Transfer the bread mixture onto the cloth and shape it into a log approximately 6–8 inches (15–20 cm) long. Roll the dough tightly in the cloth, twisting the ends, and secure them with kitchen string.
Bring a large pot of salted water to a gentle boil. Carefully lower the wrapped bread dumpling log into the water and simmer for 25–30 minutes, turning occasionally if it floats.
Once cooked, remove the log from the water and allow it to rest for a few minutes. Unwrap the dumpling from the cloth and slice into 1-inch (2.5 cm) rounds using a sharp knife.
Serve the slices warm as a side dish to your favorite saucy or roasted mains.
Nutrition Facts
Calories |
349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 231 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
