Today I’m excited to share the final component of my Clean Eating German Christmas Menu’s main course: Serviettenknödel, a type of German bread dumpling whose name literally translates to “napkin dumpling.”

Traditionally, Serviettenknödel were made by wrapping a tube of dumpling dough in a clean cloth napkin. These days, most cooks choose to use cling wrap and aluminum foil for their dumpling-wrapping needs, since there’s no risk of batter sticking to the wrapping material, which often happens when using napkins. The dough is boiled, then removed and cut into large round “coins.”

Serviettenknödel are not just for Christmas, and since they’re super easy to make, I recommend whipping them up whenever you want to impress your guests with something traditional, hearty, filling, and delicious!

Tomorrow I’ll be posting the Clean Eating German Christmas Menu dessert: Baked Apple Parfait!

To make the Serviettenknödel, you’ll need stale or dried-out bread (in fact, making Serviettenknödel is a great way to use these things up!). Use breads that are already a few days old, or dry out fresh bread in an oven preheated to 175˚C for 10–15 minutes (top and bottom heat).

Clean Eating German Christmas Menu – Main Dish Part 3: Serviettenknödel (German Bread Dumplings)

Rezept drucken
Rezept drucken
servings
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time
ZUTATEN:
  • 300 g stale or oven-dried whole-grain bread
  • 300 ml oat milk or other milk
  • 1 onion
  • 1/2 bunch flat-leaf parsley
  • 3 tbsp olive oil*
  • salt*
  • pepper*
ANLEITUNG:
  1. Cut dried rolls into cubes and add them to a bowl. Pour milk or milk alternative over them.
  2. Peel and finely dice onion. Wash and finely chop parsley. Add onion and parsley to bowl. Season with pepper and salt, add 1 tablespoon olive oil.
  3. With clean and moistened hands, knead the dough and divide into two halves.
  4. Spread out two pieces of cling wrap, side by side, over a work surface. Add one ball of dough to each, fold cling wrap over the top, then roll into two tubes. Cover with cling wrap and wrap in aluminum foil.
  5. Place dumplings in boiling water and cook for 30 minutes.
  6. Remove dumplings, aluminum foil, and cling wrap. Cut dumplings into slices.
  7. Heat oil in a pan and fry dumplings on both sides until crispy. Serve.
 
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I haven’t come across an alternative to tin foil and cling wrap yet – so if you know of anything, let me know in the comments!

Check out all of my Clean Eating German Christmas Menu recipes:

Enjoy and have a wonderful holiday season! :-)

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