Roast Chicken Dinner with German Style Dumpling

 Served with mashed potatoes, 
Golden Cauliflower
 and a German Style Bread Dumpling.
When I was a teenager I dated a boy from Germany.  His mother’s cooking was very different from my mom.
She was an amazing baker. Every Sunday they would have “Coffee” served with beautiful fruit topped tortes, Black Forest Cakes and yeast based Kuchens.  One of my favourites was topped with fresh red currants.
She also made a Bread Dumpling that she served in place of stuffing or dressing dressing with Christmas Dinner.    I loved, loved, loved this dumpling.
The only thing I remembered was that the name sounded something like Napkin.  I eventually found a recipe for Serviettenknoedel.  Serviette/Napkin.  I was close.  
Exactly what I was looking for.
Over the years I have adjusted this dumpling making it with my standard bread stuffing/dressing.  The difference  is the addition of eggs, a moist mixture, that gets wrapped in buttered cheesecloth, shaped either like  a sausage or into a round, and then poached in salted water.  

German Bread Dumpling

My version of Serviettenknodel.

This is just a basic Outline.

Prepare bread stuffing.
Saute onion and celery in butter.
Add chicken broth and simmer until tender.
Season with salt, pepper and fresh or dried sage.
Toss with bread cubes.
Add minced parsley and adjust seasoning to suit taste.

Add eggs.
( I use three to four depending on the amount of bread)
Mixture should be moist.

Bring a large pot of salted water to a boil.

Butter a large piece of double or triple Cheesecloth (or a clean dish towel or napkin). Pour bread mixture on to cloth and roll, tying at both ends to form a log. Or shape into large round dumpling and twist at top.

Place dumpling in water and lower heat to a simmer. Cook for about 50 to 60 minutes.

Remove from water and let cool slightly before unwrapping. Slice and serve with gravy/sauce.

9 Comments Add yours

  1. Big Dude says:

    What an outstanding plate you've created and the dumplin sounds very interesting.

  2. Jenny says:

    Those pictures are just breathtaking! I love the idea of combining dumplings and stuffing. I spent two years of my childhood in Germany and my family was forever transformed by that experience. They would love this dish.

  3. I love the way you remembered Napkin?Serviette~I love the boost of color the cauliflower gives to this dish..the chicken looks super moist and I bet the serviettes are absolutely delish.Comfort meal:)

  4. Gloria says:

    Everything looks delicious, especially the chicken.Best,Gloria

  5. Foodiewife says:

    I am really intrigued by this German dumpling. My mother was from Southern Germany (Bavarian) and I have posted her recipe for \”Semmel Knoedel\”. In a way, it's similar to this… a bit. I'll have to research what region your dumpling adaption comes from. Either way, this looks fabulous. LOVE the golden cauliflower.

  6. Linda says:

    This looks amazing Ann…I lived in Germany for 6 years, and knew this kind of dumpling from Austria and a friend of mine from Hamburg made them. Yours look really wonderful…what a dinner! It is almost 2 am and I could eat the right now!

  7. Katy ~ says:

    I came here hungry and I leave here STARVING! xoxo

  8. Thank you my friends.

  9. Terri says:

    Awesome! I'd never heard of these before now. I can't wait to try them. Thanks so much for sharing.

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