Austrian Bohemian Serviettenknoedel Recipe

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Learn today about the Austrian Bohemian Serviettenknoedel Recipe, a special dumpling from Austria and some parts in Germany. These dumplings are cooked in a napkin, which means “Serviette” in German, and this is the way how they are cooked traditionally in Austria, upper Franconia and the former region of Bohemia. In Southern Germany the Knödel will be wrapped into a napkin or some linen and steamed over boiling water. There are special metal steamers for that method available in Germany.

If you are using a napkin make sure that it has not been washed in soap or wash is several times in hot water without any soap. There should not be the slightest smell of soap in the fabric otherwise you will taste it in the Knoedel.

The Serviettenknoedel were a popular dish for weddings in the 18th century in Thuringia. It was not cooked on regular days, and used to be the food of the aristocracy. Nowadays we can cook it whenever we want, try it out. It is a traditional German dish as it can get. Happy Cooking!

Ingredients Austrian Bohemian Serviettenknoedel

(serves 4)
250 g rolls, should be 1-2 days old, dry, cut in cubes
2 eggs
300 ml milk
70 g butter
60 g onion
chopped parsley
salt, pepper, nutmeg to taste

Cooking Instructions Austrian Bohemian Serviettenknoedel

– Beat eggs with milk, salt and some grated nutmeg.
– Chop onion fine, saute in butter until transparent.
– Combine bread, egg mix, onion and chopped parsley, mix well.
– Let rest for 1 hour.

– Form rolls with diameter of 5-6cm, place them on heat resistant foil until 350 F.
– Roll them with the foil and at the end tie with some yarn.
– Bring water to a soft boil.
– Place the rolls into the water and let simmer for 30-40 min.

Cooking Method with Napkins
– Use a big fabric napkin and grease one side with butter.
– Form a ball of the dumpling mix and place into the middle of the napkin, close it like you would have a bag, knot the 4 ends of the napkin.
– Bring enough water with some salt to a boil and hang the Knödel into the boiling water (take a wooden spoon and pull it through the knots of the napkin, place the spoon on the ends of the pot; the Knödel must hang in the water).

– Reduce heat and let Knödel simmer for about 60 minutes.
– When done, let the Knödel drain in a sieve, then cut in slices.

If you like combine with butter, fried onion rings and bacon cubes. Serve the Knoedel with a pork or beef roast that has lots of gravy. It’s a typical side dish that is served with a meat dish in a creamy gravy.

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