Bavarian Napkin Dumplings (Serviettenknödel)
Serviettenknödel Say it: zair-vee-ET-en-KNER-del
Serviettenknödel are savory Bavarian bread dumplings cooked in a linen napkin, then unwrapped and sliced into rounds. They are a beloved Sunday and festival side dish in southern Germany and Austria, served alongside roast pork, beef, or mushroom cream sauce. The mixture of stale bread, warm milk, eggs, butter, onion, and parsley becomes tender and comforting, with a lightly crisp edge where the napkin touches the loaf. Slices soak up gravy beautifully, making them a hearty accompaniment to rich meats.
Bavarian Napkin Dumplings (Serviettenknödel)
Serviettenknödel
Pronounced zair-vee-ET-en-KNER-del
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dumpling
For cooking
Method
Put the bread cubes in a large bowl. Warm the milk in a small saucepan over low heat until steaming but not boiling, about 140°F (60°C). Pour it over the bread, toss gently, and let stand for 8–10 minutes, until the cubes are softened but still hold their shape.
Melt 2 tbsp (28 g) of the butter in a skillet over medium heat. Add the onion and cook for 5–6 minutes, until soft and translucent but not browned. Stir in the parsley for 30 seconds, then scrape everything into the bowl with the bread.
Add the eggs, 1 tsp (6 g) salt, pepper, and nutmeg. Mix with your hands until evenly combined and the mixture just holds together when squeezed. Let rest for 10 minutes.
Lay a clean linen napkin or a double layer of cheesecloth on the counter and rub it with the remaining 1 tbsp (14 g) butter. Spoon the bread mixture onto the napkin and shape it into a log about 9 inches (23 cm) long and 3 inches (8 cm) thick. Roll the napkin tightly around the log, fold in the ends, and tie them securely with kitchen twine.
Bring the water to a gentle simmer in a large pot and stir in the 1 tbsp (18 g) salt. Lower the wrapped dumpling into the water; it should be mostly submerged. Simmer for 35–40 minutes, turning once halfway, keeping the water just below a boil.
Lift the dumpling out, set it on a rack, and cool for 5–10 minutes, until easy to handle. Unwrap carefully; the dumpling should feel firm and a skewer inserted in the center should come out clean.
Slice the dumpling into 1-inch (2.5 cm) rounds and serve warm.
Regional variants
For hand-formed Semmelknödel, shape the same mixture into 8 tennis-ball dumplings and simmer 15–20 minutes; some cooks brown leftover slices in butter until golden.
Cook's notes
- Use dry, stale bread; fresh bread makes a gluey dumpling.
- Keep the water at a gentle simmer—rapid boiling can burst the napkin or make the dumpling crumbly.
- Let the cooked dumpling rest before slicing so the rounds stay neat.
Serve with
Roast pork or beef with gravy, mushroom cream sauce, or clear beef broth; a crisp green salad alongside.
Make ahead and storage
The wrapped unbaked log can be refrigerated for up to 24 hours; cooked dumpling keeps 2 days and is best sliced and reheated gently in broth or butter.
