This post is actually about two kinds of Austrian dumplings that are made from old bread.
The first is best made with bread that is a few days old, bread that is dry, but not brittle. If you let your bread sit for more than a week, so that it’s completely hard throughout, you can make the second dumpling.
The first dumpling, made with days-old bread, is the Serviettenknödel, which literally translates as “serviette dumpling.” Much like the French word torchon, which means towel, Servietten implies that the dumplings are shaped into cylinders by rolling in a towel or serviette.
The old bread is first cubed and soaked in milk, butter, and egg (full recipe below).
Then the … Continue reading.