Serviettenknödel

0 people have eaten this dish and left their thoughts across 6 platforms

Synthesised from Google · Yelp · TripAdvisor · Reddit · 2 food blogs · Updated August 2026

The story the reviews tell

Serviettenknödel are bread dumplings that transform humble Kaiser rolls into something pillowy and substantial—the kind of side dish that quietly anchors a meal across Austria and Central Europe. Made from dried bread, milk, and eggs, they share DNA with their cousin Semmelknödel but stand apart as their own thing, flexible enough to show up alongside a roast, anchor a plate as a main, or even finish a meal. What makes them live is the regional variance: every kitchen has its own riff on leavening, spicing, and technique.

What makes this version distinct

Serviettenknödel, (German pronunciation [ˈzɛʁviˌɛtn̩ˌknøːdl̩]) also called Serviettenklöße (lit. "napkin dumpling") are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk and eggs. Servierttenknödel are a middle European dish made from the same dough as Semmelknödel and are usually served as a side dish. They are sometimes served as a main course or a dessert. Many recipes vary greatly from region to region, both in the method of preparation and in the dough used. This covers the whole range of dumpling doughs in terms of base, leavening agents, and spices.

Signature elements