Bread Dumplings and Serviette Dumplings
300 g dried dinner rolls, cut into cubes (or packaged Knödelbrot)
ca. ⅜ l milk
1–2 tablespoons cake flour
Preparation Bread Dumplings – Semmelknödel
Place bread cubes or Knödelbrot in a dish, season with salt and nutmeg. Add the parsley. Foam up the butter in a saucepan without allowing it to brown. Pour the butter over the bread and blend thoroughly. Warm the milk slightly and beat the egg into it with a wire whip. Mix well into the dumpling mixture and press into form with a rubber spatula. Sprinkle with flour and mix. Allow to rest and saturate for one hour. With the palms of your moistened hand, form dumplings out of the bread mixture, and cook in boiling salt water until they swim on the surface. Continue to cook covered a short while.
Note: Lightly browned diced onions can be added after the butter.
Preparation Serviette Dumplings – Serviettenknödel
Prepare the dumpling mixture as above, but use coarse-grained flour instead of cake flour. The mixture can be slightly looser. Thoroughly dampen an aroma-neutral linen or cotton cloth; smooth it out on a clean surface. Form a roll from the dumpling mixture with dampened hands; roll it up in the cloth (the roll can be reshaped after turning the cloth). Bind securely at the ends with kitchen twine. Place the dumpling in boiling salt water and return to a boil. Reduce heat and simmer for 15–20 minutes, till the dumpling swims on the surface.
Note: Quantities serve four diners.