Austria
Serviettenknödel — Austrian bread dumpling log
Stale bread, milk, egg and parsley, cooked in a cloth and sliced.
Loading kitchen…
Loading…
Keep cooking
Recipes from the same place, or built on the same ingredients.
Austria
Stale bread, milk, egg and parsley, cooked in a cloth and sliced.
Loading kitchen…
Tips, changes and questions from people who cooked this recipe.
5 clear steps
Melt the measured butter in a frying pan over medium-low heat. Cook the onion until softened without browning. Take off the heat and let cool.
Beat the eggs with the milk and salt. Combine with the bread, parsley, cooled onion and all the butter from the pan. Cover and soak for 1 hour in the refrigerator, not on a warm counter.
Place the mixture along a clean, food-grade cotton cloth. Wrap into a compact log about 6 cm thick and tie the ends with kitchen twine. Use a pot long enough to contain the log; keep the cloth away from any flame.
Lower into boiling water, reduce to a steady simmer and cook for about 40 minutes. Check that the center is set and reaches at least 71°C. Continue simmering if needed.
Lift out carefully, unwrap and slice about 1 cm thick. Serve warm.
Recipes from the same place, or built on the same ingredients.
