Servietten knodel (German bread "dumpling)?
Any advice on making a servietten knodel? It is a savory German dish made of bread and eggs, rolled into a sausage-shaped log, and then simmered in water. I'm planning on tackling it this weekend and am looking for any "dos and don'ts." I'm especially curious about rolling and cooking it -- it needs to be wrapped and tied tightly in something: plastic wrap? cheese cloth? an impeccably clean kitchen towel?
I am pretty sure plastic wrap or a very clean regular (not terrycloth) kitchen towel will work. Not sure about cheesecloth, but it would probably work, too.
Edit: this link looks pretty solid - http://www.bobbinis-kitchen.com/servi...
Be sure you don't overwork the dough. And use some sort of grocery store-variety French/Italian loaf or Kaiser rolls. You want something with some chew; white sandwich bread will disintegrate. They used to add sauteed onions to the dough at the restaurant I worked in.