Serviettenknödel / Austrian sliced dumplings
Serving Size, Ingredients and Equipment:
- 500 g mixed baguette bread and pretzel bread, or 8 old large dinner rolls
- 250 ml milk
- 3 eggs
- 1 bunch parsley, washed
- dried thyme
- 80 g shallots
- 20 g butter
- 60 g bread crumbs
- 1 teaspoon nutmeg
- salt
- pepper
Cooking Instructions and Methods:
Revove the bread from the oven. Chop the parsley and the shallots. Chop the roasted bread into large cubes.
Heat the shallots in a pan with the butter until they become glassy. Add the parsley, nutmeg, salt and pepper and stir.
Add the dried thyme and the milk, then turn off the heat.
In a large mixing bowl, mix the bread cubes and bread crumbs with the liquid milk mixture. Cover and let cool for 30 minutes.
Beat the eggs and add them to the bowl. Mix well to a consistent mass.
At this point you will have to judge the amount of mousture in the mix. Is there enough to make the dry bread stick together? Is there too much, making the mixture feel slippery (then add some bread crumbs, more beaten egg, or potato startch to the mix).
Place the "dough" onto a piece of cheese cloth or a kitchen towel and roll it into a "sausage". Firmly press the mass together as you roll it together. Roll the ends and tie or clip them snugly.
Steam over a pot of salted water for 45-55 minutes on medium heat. This can be done by fastening the rolled towel to handles at the top of the pot.
Carefully remove the knödel from the wrapping and cut into thumb-thick slices with a sharp knife.
Store cooled for up to to a day, until needed.
Before serving, pan-roast in butter until browned, then top with some more parsley.
This recipe currently has 0 comments. Add your own comment via the tab.