Serviettenknödel are German bread dumplings, or Semmelknödel that derive their name - napkin dumplings - from the way they are traditionally cooked: wrapped tightly and steamed inside a cloth napkin called serviette in German.

They are typically made with pieces of stale bread rolls, baguettes, or pretzels, milk, eggs, lard, and softened onions. The bread mixture is usually seasoned with salt and pepper, and it is often enhanced with freshly chopped parsley and nutmeg for extra flavor.

Once done, the log-shaped dumplings are generally cut into thick slices which can either be eaten as they are or pan-fried until nicely browned. These savory bread dumplings are a typical accompaniment to various roast meat delicacies, rouladen, gravy, mushroom sauces, and lentils, and they’ve been traditionally prepared for special occasions such as Christmas dinners and weddings.

The dumplings are nowadays more commonly cooked in plastic wrap and aluminum foil instead of kitchen towels or napkins. Serviettenknödel have also been a part of other European cuisines, including Austrian and Czech cuisines.