Serviettenkloß (literally “napkin dumpling”) is the elegant cousin of the classic bread dumpling. Serviettenkloß is a beloved dumpling specialty from southern Germany, Austria, and Bohemia. Unlike potato dumplings, this version uses bread cubes, milk, eggs, and fresh herbs, shaped into a long roll, wrapped in a cloth (traditionally a linen napkin—hence the name, today often cooking foils), and gently cooked. Sliced into rounds, it is soft, aromatic, and the perfect companion to hearty meat dishes and gravies.
Napkin dumpling (bread dumpling roll)
A soft, sliceable bread dumpling roll infused with sautéed onion, parsley, and warm nutmeg—perfect for catching rich gravies and cozying up any German roast.
Ingredients
- 250 G Stale bread rolls or white bread cubed
- 250 ml Milk warmed
- 2 Eggs
- 1 Small onion finely diced
- 1 tbsp butter (for sautéing onion)
- 1 tsp Fine salt
- Pinch of Ground nutmeg
- Chopped parsley to taste
- Breadcrumbs as needed if the mixture feels too soft
Instructions
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Soak the bread cubes: Cut the stale bread into cubes and place in a bowl. Warm the milk and pour it over the bread. Let soak about 10 minutes.
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Fry the onion: In a small skillet, sauté the onion in butter over medium heat until translucent. Add to the soaked bread along with the eggs, salt, nutmeg, and parsley.
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Make the dough: Mix everything until a uniform mass forms. If the mixture seems too soft or won’t hold together, stir in a little breadcrumbs to bind.
- Shape into a roll: Form the dough into a long roll.-Cloth method: Place on a damp, clean kitchen towel, roll up tightly, and tie the ends like a candy wrapper.-Plastic + foil method: Wrap snugly in plastic wrap, then in aluminum foil, sealing the ends well.
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Cook: Bring a large pot of water to a gentle simmer (not a rolling boil). Place the wrapped roll in the water and cook 30-40 minutes.
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Serve: Remove, unwrap carefully, and slice into rounds. Serve immediately—traditionally with roast meats, goulash, creamy mushroom ragout, or game dishes.
Notes
Serving suggestions
This dumpling roll shines with Sunday roastsglossy brown gravy, braised venisonor a creamy mushroom sauce. Add a side of sautéed greens or red cabbage for a classic plate.
Tips for best results
- Stale bread wins: Day-old rolls absorb better and keep the dumpling light.
- Mind the moisture: Add breadcrumbs sparingly until the mixture is shapeable, not dry.
- Gentle simmer: A soft bubble prevents the roll from bursting.
- Rest before slicing (optional): Let the roll sit 3-5 minutes after unwrapping for neater slices.
Variations & swaps
- Herb switch: Chives or marjoram in place of part of the parsley.
- Flavor lift: Fold in a spoonful of grated parmesan or a few buttered croutons for extra texture.
- Pan-seared leftovers: Slice and pan fry in a touch of butter until golden on both sides—spectacular with fried eggs.
Recipe notes
- Slice thickness is up to you; ¾-inch rounds hold up well to hearty gravies.
- If the roll seems too soft after cooking, chill briefly to firm, then slice and reheat in sauce.
