Serviettenknödel (German, "napkin dumpling") is a traditional bread dumpling that is typically wrapped in a cloth — historically, a napkin — and then steamed or boiled, a practice that gives the dish its name. This method of preparation distinguishes Serviettenknödel from other types of dumplings, as the cloth wrapping helps maintain the dumpling's shape while cooking, resulting in a firm, log-like consistency. The dish is commonly found in various regions of Central Europe, including Bohemia, Bavaria, Austria, Thuringia, and Hamburg.
The origins of Serviettenknödel are not well documented, and it is unclear who first developed this method of dumpling preparation. However, it has become a significant part of the culinary traditions in the regions where it is commonly prepared. In northern Germany, Serviettenknödel was initially a dish associated with the middle class before becoming a more widespread side dish. In Thuringia and Franconia, it was traditionally reserved for special occasions, particularly wedding meals, where it was often served alongside sauerbraten (marinated roast) or schweinebraten (pork roast).