serviettenknödel

Iglo’s serviettenknödel forms a bread-and-egg mixture into a cloth-wrapped roll and cooks it in lightly salted water. The list also includes the branded Rahm-Spinat, Zwiebel Duo and milk; the written mixing step explicitly names Zwiebel Duo with the bread, eggs and seasonings.

A broad pot is filled halfway with lightly salted water and brought to the boil. The white bread is reduced into smaller pieces, the four whole eggs are added, and salt, generic pepper, nutmeg and Zwiebel Duo season the mixture. The ingredients are mixed thoroughly by hand.

The selected clean kitchen cloth is moistened and spread on the worktop. The mixture is placed on it, the cloth is rolled around the dough and its ends are tied firmly with twine. The roll goes into the salted water and cooks under a cover over low heat for fifteen to twenty minutes, with one turn.

The cooked roll is lifted out, the threads are cut and the dumpling is unrolled from the cloth. It is cut into slices. The listed milk and cream-spinach product remain part of the recipe list, with their insertion stage unstated in the written method.

The slices may be fried briefly in some of the listed butter as the selected optional finish, then served. This keeps the cloth-cooked roll and its sliced presentation at the centre of Iglo’s written preparation.