Serviettenknödel – Napkin Dumpling


6 bread rolls
½ cup (125 ml) milk
3 eggs
1 onion
1½ oz (40 g) bacon
¾ cup (150 g) butter
1 bunch of parsley


Cube the bread rolls,

 combine the milk and eggs briskly

and pour the mixture over  the bread cubes.

Peel and chop the onion, chop the bacon and fry both in a skillet.
Beat the butter until creamy, finely
chop the parsley.

Add the bread-egg  mixture, onion, bacon, parsley, a little salt, and a Tbs of flour to the

Put the mass on a moist, buttered, and lightly floured  linen napkin,

roll this into a sausage shape and bind the ends firmly.

Attach the roll to a cooking spoon and hang it in generously salted water, allow  to cook for 30-45
Run under cold water quickly, remove the dumpling  from the napkin and serve in half-inch
thick slices.