Austrian Napkin Dumpling (Serviettenknödel)
Few dumpling recipes are as satisfying as a well-made Austrian Napkin Dumpling (Serviettenknödel). The star here is (250 g) stale french or italian bread, supported by a short list of everyday ingredients. It sits firmly in the Austrian tradition, so expect the flavours you would get from a good home kitchen there. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 1h 40m
- Total 1h 40m
- Serves 68
- Level Easy
Ingredients
- 8 .8 oz (250 g) stale French or Italian bread, cut into crouton-sized cubes
- 2 Eggs
- 10 ¼ cup 1¼ cups (300 ml) milk (preferably whole milk), 300 ml) milk (preferably whole milk
- 4 tbsp (60 g) butter
- ¼ cup ¼ cup (60 g) finely-chopped onion (1 medium-sized onion), 60 g) finely-chopped onion (1 medium-sized onion
- 2 tsp (1 large dash) salt
- ½ –1 bunch chopped broad-leaf parsley
Method
- 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.
- Chop and sauté the onions. Cool enough to not cook the eggs, add them to the bread mixture, and mix thoroughly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Tips for the best Austrian Napkin Dumpling (Serviettenknödel)
- Keep the simmer gentle. A hard boil toughens (250 g) stale french or italian bread and drives off the liquid too fast.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Let the egg come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
How long does Austrian Napkin Dumpling (Serviettenknödel) take to make?
About 1 hour 40 minutes in total — roughly under an hour of preparation and 1 hour 40 minutes of cooking.
Can I make Austrian Napkin Dumpling (Serviettenknödel) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Austrian Napkin Dumpling (Serviettenknödel) recipe medium to make?
It is rated medium: 7 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Austrian Napkin Dumpling (Serviettenknödel) recipe serve?
As written it serves 68. The quantities scale up or down in a straight line, so double everything for 68×2.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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