Austrian Napkin
Dumpling (Servietten Knudel)
by Wolfgang Puck
2
ounces butter
1
1/2 teaspoons minced garlic
1
small onion, minced
1
loaf white bread, crust trimmed
2
teaspoons minced thyme
2
teaspoons minced chives
1
teaspoon minced parsley
1/4
cup flour
1
egg, lightly beaten
1/4
cup milk
Salt
and pepper
Freshly
ground nutmeg, to taste
Preheat
the oven to 250 degrees F.
In a saute pan, over
medium high heat, melt the butter. Cook the garlic and onions until translucent.
Do not allow to develop color.
Cut the bread into
1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20
minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour
the onion mixture all over the bread. Add the thyme, chives, parsley and flour.
Toss to evenly distribute the herbs with the bread and flour.
In a small bowl,
combine the egg and milk. Add to the bread mixture. Season with salt, pepper and
nutmeg, to taste.
Divide the mixture
into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends,
shaping like a large sausage. Wrap with a layer of aluminum foil.
Prepare a steamer.
Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from
the pot and unwrap. Slice into 1-inch disks.
Yield: 6 servings