Napkin dumplings represent the heart of German cuisine. Every traditional Sunday meal would simply be incomplete without them. What makes them so special is their unique texture: slightly crispy on the outside and juicy and soft on the inside. In terms of taste, they are a wonderful combination of finely seasoned interior and the gentle note of butter and onion.
Ingredients list: What you need
A perfect dish often requires simple but high-quality ingredients. In the case of napkin dumplings, these are mainly bread cubes, milk, eggs and spices. While many people immediately think of dry bread when they hear the word ‘bread roll’, there is a small but subtle difference between ordinary dry bread rolls and dumpling bread. While the former are often made from old rolls, dumpling breads are pieces of bread made especially for such recipes and often have a slightly firmer consistency.
Step-by-step preparation
Preparing napkin dumplings is an artistic yet simple journey. The first step begins with mixing the eggs, which lays the foundation for the entire recipe. This is followed by incorporating the remaining ingredients until everything is combined into a homogeneous mass. A crucial phase is the resting time. This time allows the flavors to combine and gives the dish its optimal taste.
Recipe tips:
The right level of simmering water: Make sure the water is gently simmering, not boiling. This ensures that the dumplings cook evenly and do not fall apart.
The right way to roll them: Rolling and tying the dumplings is an art in itself. Make sure to tie the ends tightly to ensure that the dough does not fall apart during cooking.
What to serve with this recipe
A classic accompaniment to napkin dumplings is certainly a juicy roast accompanied by aromatic red cabbage and perhaps a dark soy sauce. But why not try out modern combinations? Imagine how an exotic mango chutney or a spicy curry sauce could spice up this traditional dumpling!
How to store napkin dumplings:
Freshly made dumplings are always a treat. However, if you have any leftovers, you can store them in an airtight container in the fridge. To freeze them, freeze them individually on a tray and then put them together in a freezer bag. To reheat, simply heat them in hot water until they are warm through.
Frequently asked questions:
Can I use gluten-free rolls for this recipe? Yes, gluten-free rolls can be used. However, you should make sure that the consistency of the dough is right and adjust the amount of liquid if necessary.
How do napkin dumplings differ from other types of dumplings? While there are many dumpling varieties, napkin dumplings are characterized by their elongated shape and preparation in a foil.
How do I know that the dumplings are cooked? The dumplings are ready when they are firm but still slightly elastic. A gentle pressure with your finger should show that they are no longer sticky or too soft.
Ingredients:
250 g bread roll(s), dry, diced or dumpling bread
2 egg(s)
300 ml milk
70 g butter
60 g onion(s)
Parsley, finely chopped
Salt
Nutmeg
Time needed for napkin dumplings recipe:
Working time approx. 10 minutes
Rest time approx. 1 hour
Total time approx. 1 hour 10 minutes
Preparation:
Whisk the eggs with milk, a good pinch of salt and some freshly grated nutmeg. Finely dice the onion and sauté in the hot butter until translucent. Mix the bread cubes, egg mixture, onions and parsley well together and let the dough rest for an hour.
Form rolls of 5 – 6 cm diameter and place on heat-resistant cling film. Roll up tightly and tie the ends like a sausage (foil e.g. Toppits 2 in 1 foil up to 160°). Place in gently simmering water and leave to cook for 30 – 40 minutes.
Tips: the napkin dumplings are very easy to prepare. You can either keep the rolls uncooked in the fridge for a few hours until you need them. Or you can leave the dumplings in the foil after cooking and keep them warm in a water bath at 60 – 80 degrees. Only take them out of the foil when you need them, so the dumplings stay nice and fluffy and don’t soak up water.