A great meal needs a good dumpling – and this one certainly stands out: called ‘napkin dumpling’, it retains its form because it is wrapped up like a sausage in a napkin or a tea towel. Like its smaller cousin, the Weckknödel, Serviettenknödel are made from old bread, eggs and onions, but its larger size gives it a stronger flavour and a lovely texture.
Historically many of these dumpling recipes probably originate in Bohemia and the neighbouring areas; this type of ‘napkin’ dumpling has been popular in Austria as well as eastern Germany for centuries, where it was reserved for the traditional wedding menu.
As you can imagine, this dumpling is the perfect side dish for a Christmas dinner: like stuffing, but more versatile as it doesn’t contain any meat: carnivores and vegetarians can share it, all you need is a bit of red cabbage or brussels sprouts, and a generous dollop of cranberry sauce. And should you have any leftovers, they can be reheated the next day, either in the microwave or in a little butter in a pan.
German Christmas day dinner is less uniform than the turkey-fest you have in Britain, Ireland or in the States: each region or even family has their favourite, with goose – the most traditional dish -carp, venison and the relatively modern fondue some of the most popular dishes. Take a look at Eating Wiesbaden‘s post about German Christmas and you can spot my Serviettenknödel as part of a traditional German Christmas dinner, perched between a roast goose and braised red cabbage. As I made it for Christie Dietz, I adapted the recipe slightly to be able to use gluten-free rolls: I did not remove the crusts, to give the dumpling a bit of added stability, but that means they create a slightly marbled effect on the finished dumpling. I hope the purists among you will forgive me this breach of dumpling etiquette!
Serviettenknödel (serves 6-8)
- 350g old rolls or baguette
- 500ml lukewarm milk
- 2 onions
- a bunch of parsley
- 3 eggs
- salt, pepper
- freshly grated nutmeg
Use a grater to remove the crust on the bread rolls and cut the bread into fine slices – to see what it should look like check how I prepared the bread for the Weckknödel. Pour the milk over the bread and let it soak for 30 minutes.
In the meantime, chop the onions very finely and soften them in a little butter over a medium heat. Once they are soft and translucent, add the finely chopped parsley and mix it all in.
Fill a large casserole with water and bring to boil. Once it is boiling, add salt.
Add the onion and parsley mix to the bread and add the eggs and the seasoning. Mix it well – don’t worry about the mix being on the soft side as the towel will it hold in place.
Place a wet kitchen towel on your worktop and spoon the mix in the middle of it. Now roll it up lengthwise like a sausage and close the ends with string. The length of the ‘sausage’ depends on the size of your casserole, as the ‘sausage’ needs to be suspended between the lid and the casserole, covered with the boiling water but not touching the bottom!
Suspend and simmer at a medium heat for 30 minutes.
Place the dumpling on a warmed plate and unwrap it. Cut it into thick slices to serve with your roast or with mushrooms for a vegetarian option. 
And what’s your plan for Christmas? Turkey all the way? Or are you going for something different? If you like the idea of going German this Christmas, I am planning to bring you our pancake soup for starters and an Italian-inspired desert in time for the big day.
Although I love goose, I’ve never actually had it for Christmas as a child as my family has always had venison for Christmas Day: marinated in buttermilk and served with Spätzle, brussels sprouts and ligonberry jelly. Apart from one year, when the cat got hold of the marinating meat. That year it was just Spätzle and brussels sprouts, with an extra helping of jelly.
Ginger&Bread 
I learn so much reading your blog Ginger. Love this tradition and recipe and the story of the cat who got the venison! I had a cat who used to steal meat too! We are baking 40 lbs of pork meat pies today!!!
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I’ll be over in time for dinner – it sounds delicious, Johanne!
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I know you wrote ‘napkin dumpling’ but for some reason I read that as ‘naked dumpling’ and was immediately intrigued.
Very interesting side dish Ginger! What does it taste like?
Is it sweet?
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As I made it, a bit like stuffing, but more moist (stuffing has a tendency to go dry, I find). I used parsley and nutmeg for seasoning, but you could go for sage, too, if you are serving it with a turkey. They make for a nice alternative side dish.
Dumplings are great!
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Don’t even try to excuse yourself Miss Fashina! We know exactly that it was not “for some reason ” 😁
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After Dana’s post with the shrimps, I remembered the time a friend of mine got into analysing dreams, claiming that they all led back to the one thing. He kept proving this point by getting us all to tell him what we dreamt about, but when it came to me, I insisted that I only ever dreamt about food.
No, he stated, somewhat patronisingly, that’s just because you’re repressing it.
Three or four dreams later he consented: I was really just dreaming about food.
I think that explains my somewhat irrelevant response to Dana’s comments. Thanks for pointing it out to me, Marta!
P.S. you could leave the napkin on and serve it from underneath 😉
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Hahahahah!!
Dammit Marta! Stop calling me out!
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Why???ihhihii
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Ginger!
You see how she treats me!?
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Yes she does! Special treatment darling 🙂
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God bless you for posting this !!!!! I am going German this Xmas (Mom is from PA Dutch country, aka German) and I am not up for making a bunch of dumplings on the stove while a million other things are cooking. I love this recipe!
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I hope you and your family will like it! If you want to make it look a bit less substantial, form two thinner ‘sausages’ instead of one 😉
Happy ‘Dutch’ Christmas!
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I love when Dana tries to excuse herself 😆a naked dumpling 😂 lovely recipe and I tried these naked dumplings some time ago in Trier in my favourite restaurant. Ginger how come you have so much time to publish so often?? Xx
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It’s Christmas! I am baking like there’s no tomorrow 😉
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Well it’s Christmas here too but I don’t 😉
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As regular dumplings- whether of bread or potatoes- are not my friends I once tried a Serviettenknödel – and got such a hit that ever since it’s part of a festive meal like goose, Sauerbraten, Rouladen, and the likes. Even my son who is a pro cook comes over when he hears there will be that dumpling on the table. And I find the marbled effect much better- even sometimes use some “laugenbrezel” for the batter.
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Ja, bei Muttern schmeckts halt immernoch am besten … thanks for the thumbs-up for the marbled effect – but now that you mention Laugenbretzeln … hmmmmmmmmm …
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Just saw Sue’s and I came running here to look at yours! LOVE it!
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Thank you, Angie! I hope you had a lovely Christmas! Must check out your side once I get a minute 😉 too busy digesting …
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