Serviettenknödel

Serviettenknödel are a Central European bread dumpling made from dried wheat bread rolls such as Kaiser rolls, milk and eggs, sharing the same dough base as semmelknödel. Their exact place and date of invention are unknown, though the dish is historically documented in the area around Hamburg by the 1830s, as a wedding dish in Thuringia and Upper Franconia by the early eighteenth century, and in Bohemia. The dough is wrapped in cloth and either boiled in water, in the Austrian, Upper Franconian and Bohemian style, or steamed over boiling water, in the southern German style, then cut with twine or a knife after cooking. It is mainly served alongside dishes rich in sauce, such as game goulash or braised meat, but also with stewed fruit, since its large cut surfaces absorb sauces and liquids well. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/