{"id":14983,"date":"2021-12-10T09:14:34","date_gmt":"2021-12-10T09:14:34","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/12\/10\/serviettenknoedel-kloss-deutsche-kuche\/"},"modified":"2025-07-16T12:18:19","modified_gmt":"2025-07-16T04:18:19","slug":"serviettenknoedel-kloss","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/12\/10\/serviettenknoedel-kloss\/","title":{"rendered":"Serviettenknoedel – Kloss – Deutsche K\u00fcche – German Cuisine"},"content":{"rendered":"

In diesem Monat sind wir von der Kulinarischen Weltreise von Volkermampft in Deutschland<\/a> unterwegs, da koche ich Serviettenknoedel! Klar, viele meiner Kollegen\/innen sind aus Deutschland und so haben sie ganz sicher Geheimrezepte, die man nicht sehr gut kennt in der weiten Welt, aber in Deutschland oft auf dem Tisch stehen. Ich koche nicht oft deutsch, da ich die K\u00fcche nicht sehr gut kenne. Aber diese Serviettenknoedel habe ich schon \u00f6fters gemacht.\u00a0<\/p>\n

Richtigerweise m\u00fcsste man sie Kl\u00f6sse nennen, denn das Wort Kn\u00f6del wird oft nur im S\u00fcddeutschen Raum, sowie in \u00d6sterreich, ben\u00fctzt. Im Nord-, Mittel- und Westdeutschen Raum nennt man es Kloss, abgeleitet aus dem althochdeutschen Kloz f\u00fcr Klumpen, Knollen, Kugel. Das bedeutet auch, dass die runden Kl\u00f6sse heissen, alle anderen Formen aber Kn\u00f6del. Im Schw\u00e4bischen werden sie Gleess und Gneedl genannt, im Fr\u00e4nkischen Kliess, Glues, oder Gniedla. Serviettenknoedel heissen so, weil sie in einer Serviette (oder einem K\u00fcchentuch) gekocht werden. Dabei spielt die Zusammensetzung des Teiges keine grosse Rolle, je nach Region kann die sehr unterschiedlich sein.\u00a0<\/p>\n

************<\/p>\n

This month our group from the Culinary World travel travel to Germany<\/a>! Of course, many of my blogging colleagues\u00a0 are from Germany and I am sure they have lots of really wonderful homemade recipes. I don’t know the German cuisine so well, but these Kn\u00f6del I have cooked many times.\u00a0<\/em><\/p>\n

Correctly, they should be called Kl\u00f6sse, because the word Kn\u00f6del is often only used in southern Germany and Austria. In northern, central and western Germany it is called Kloss, derived from the Old High German Kloz for lump, bulb, ball. This also means that the round dumplings are called Kloss, but all other shapes are Kn\u00f6del. In Swabian they are called Gleess and Gneedl, in Franconian Kliess, Glues, or Gniedla. Napkin Kn\u00f6del are so named because they are cooked in a napkin (or a kitchen towel). The composition of the dough does not play a major role here, it can be very different depending on the region.<\/em><\/p>\n\n\n

\"Serviettenknoedel<\/figure>\n\n\n

Fuer ca 6 Portionen:
400 g altes Vollkornbrot
250 ml Milch
1 Zwiebel
100 g Speck
Salz
Pfeffer
Muskatnuss
100 ml Sekt
1 EL Butter
3 Eigelb
3 Eiweiss
60 g weiche Butter
1 Bund Petersilie, gehackt<\/p>\n

Das Brot in W\u00fcrfel schneiden und mit den Gew\u00fcrzen mischen, dann die Milch und den Sekt dar\u00fcber giessen und so das Brot einweichen lassen. Unterdessen die Zwiebeln und den klein geschnittenen Speck mit dem 1 EL Butter glasig braten. Das nun mit der gehackten Petersilie und der weichen Butter zu den eingeweichten Brotw\u00fcrfeln geben. Ich habe alles mit der K\u00fcchenmaschine verkneten lassen, um eine homogene Masse zu erhalten. Dann die Eigelbe zuf\u00fcgen und mit kneten. Nun die Eiweisse steif schlagen und unter die Masse ziehen.<\/p>\n

Eine Alufolie ausfetten und die Masse darauf geben. Eine Rolle von ca 5-6 cm Durchmesser formen und gute verschliessen. Dann die Rolle in ein K\u00fcchentuch wickeln und auf beiden Seiten verknoten. Diese wird nun in leicht kochendem Salz-Wasser ca 1 Stunde ziehen lassen. Vorsichtig die Rolle aus der Folie l\u00f6sen, aufschneiden und mit Bratensauce oder Pilzen in Sauce servieren.<\/p>\n

************<\/p>\n

For 6 portions:<\/em>
400 g old whole wheat Bread<\/em>
250 ml Milk<\/em>
1 Onion<\/em>
100 g Bacon<\/em>
Salt<\/em>
Pepper<\/em>
Nutmeg<\/em>
100 ml Prosecco<\/em>
1 tbsp Butter<\/em>
3 Egg-yolk<\/em>
3 Egg-whites<\/em>
60 g soft Butter<\/em>
1 bunch of chopped Parsley<\/em><\/p>\n

Cut the bread into cubes and season well, then add the milk and the Prosecco. Leave to soak. Chop the onion and bacon and fry with the 1 tbsp of butter until soft. Add this with the soft butter and the chopped parsley to the bread. I used the kitchen machine to knead this all into a soft dough. Add the egg-yolks and mix again. Beat the egg-whites and fold them into the mass.<\/em><\/p>\n

Grease an aluminium foil and put this mixture on it. Form a thick (approx. 6 cm ) sausage and roll it up. Then roll this foil sausage into a kitchen towel and close the ends with string. Simmer these in salted water for approx. 1 hour. Carefully take the Kn\u00f6del out of the foil and cut it into slices. Serve with sauce.<\/em><\/p>\n\n

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\"Serviettenknoedel<\/figure>\n\n\n\n
\"Serviettenknoedel<\/figure>\n\n\n
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\"Serviettenknoedel
Das geht auch mit Weissbrot – you can also do it with white bread rolls.<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n
\"Serviettenknoedel<\/figure>\n\n\n
\n
\"Serviettenknoedel
Oder ohne den Teig zu fest zu verkneten – or without kneading the dough too much!<\/em><\/figcaption><\/figure>\n<\/div>\n\n

Die Links zu meinen Mitreisenden:<\/strong><\/p>\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit Krautkrapfen mit Leber- und Blutwurst<\/a> und Rh\u00f6ner Hirtenpfanne<\/a>
Sonja von fluffig & hart mit badische Nussecken<\/a> und schw\u00e4bische Linsen mit Saitenw\u00fcrstle<\/a>
Cornelia von SilverTravellers mit Forelle M\u00fcllerin Art<\/a> und Bienenstich \u2013 einfach und k\u00f6stlich wie bei Oma<\/a> und Mutzbraten im Bratschlauch<\/a>
Kathrina von K\u00fcchentraum & Purzelbaum mit Hirtenst\u00e4bchen<\/a>
Simone von zimtkringel mit Gaisburger Marsch<\/a> und Badisches Sch\u00e4ufele<\/a>
Britta von Backmaedchen 1967 mit Mandelh\u00f6rnchen<\/a>
Britta von Brittas Kochbuch mit Gedanken \u00fcber die \u201etypisch deutsche\u201c K\u00fcche<\/a> und DDR-J\u00e4gerschnitzel mit Nudeln und Tomatensauce<\/a> und Linsen mit Sp\u00e4tzle und Saitenw\u00fcrschle (vegan)<\/a> und Nudeln mit Gehacktem<\/a> und Dekonstruierter Labskaus<\/a>
Susanne von Travelsanne mit Schw\u00e4bischer Pfitzauf<\/a>
Wilma von Pane-Bistecca mit Serviettenknoedel \u2013 Kloss<\/a>
Conny von food for the soul mit Altm\u00e4rkische Hochzeitssuppe \u2013 ein Heimat Rezept<\/a>
Tina von K\u00fcchenmomente mit Kaffee-Spekulatius-Muffins<\/a>
Bine von Einfach Bine | Foodblog mit Schupfnudeln mit Spitzkohl und Mettenden<\/a>
Michael von SalzigS\u00fcssLecker mit Pfefferpotthast mit Stielmusp\u00fcree<\/a><\/p>\n\n\n\n

Tanja von Tanjas Life in a Box mit Kulinarisches Weinstadt<\/a>
Editha von mein-dolcevita mit Duftende Hirschkn\u00f6pfe<\/a>
Dirk von low-n-slow mit Spaghetti Bolognese, deutsches Traditionsgericht?<\/a>
Volker von volkermampft mit Party-Frikadellen \u2013 Mini Buletten f\u00fcrs warme & kalte Buffet<\/a>
K\u00fcchenliebelei mit Schnellen Sonntagsbr\u00f6tchen und Eiersalat<\/a>
LSLB-Magazin mit Mama\u2019s Rindsrouladen Familienrezept<\/a>
Ute von Wiesengenuss mit Geschmorte Rinderbeinscheiben mit ganz viel Sp\u00e4tburgunder<\/a>
Sylvia von Brotwein mit Matjes Hausfrauenart Rezept<\/a>, Brezensuppe \u2013 Bayerische aufgeschmolzene Breznsuppe<\/a>, Kn\u00f6delgr\u00f6stl Rezept<\/a>, Hirschbraten Rezept<\/a>
Sanne von Travelsanne mit Schw\u00e4bischer Pfitzauf<\/a>
Carina von Coffee2Stay mit Hamburger Pannfisch<\/a>
Poupou von poupous geheimes laboratorium mit Badischer Kartoffelsalat<\/a><\/p>\n\n\n\n

\"Serviettenknoedel<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

In diesem Monat sind wir von der Kulinarischen Weltreise von Volkermampft in Deutschland unterwegs, da koche ich Serviettenknoedel! Klar, viele meiner Kollegen\/innen…<\/p>\n","protected":false},"author":5,"featured_media":165472,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,97,639,76,135,255,129,85,1280,44,270,99,269,201,100],"tags":[137,256,271,104,203,27,105],"class_list":{"0":"post-14983","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-alcohol","10":"category-from-around-the-world","11":"category-side-dish","12":"category-bread","13":"category-deutschland","14":"category-dumplings","15":"category-eggs","16":"category-europa","17":"category-main-dishes","18":"category-knoedel","19":"category-herbs","20":"category-recipe-collection","21":"category-speck","22":"category-onion","23":"tag-brot","24":"tag-germany","25":"tag-knoedel","26":"tag-herbs","27":"tag-bacon","28":"tag-vegetarisch","29":"tag-zwiebel","30":"post_format-post-format-gallery"},"yoast_head":"\nServiettenknoedel - 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