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Napkin dumpling slices with vegetables

Napkin dumpling slices with vegetables

Appetizers

A vegetable “knödel” made with a towel, filled with vegetables, poached in a cooking bag, then cooled and sliced thinly, similar to a vegetarian deli meat.

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Recipe from Fasten, NeuerNutzer2009, Federhalter, adapted by Recette de cuisine · · updated on

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Spätzle are a culinary specialty of northern Germany and Belgium. These small, baked potato dumplings, sliced and served, offer a unique flavor and a crispy texture. Here’s how to make them at home.

Ingredients and directions

  • Prep time10 min
  • Cook time35 min
  • Resting3 hr
  • Total3 hr 45 min
  • DifficultyEasy
  • Cooking methodpackaging
  • Vegetarian

Ingredients

4 people
  • $0.03

Directions

  1. Prepare the dumpling dough according to the instructions on the package, then add the cooked vegetables. ≈ 4 min
  2. Pour servir, pour into a baking dish or roll it up in a clean dishcloth shaped like a sausage. ≈ 10 min
  3. Let it rise for 5 minutes in warm water.
  4. Cook for 30 minutes in lightly salted water, turning the dumplings occasionally.
  5. Let it cool for 3 hours.
  6. Remove the knödel from the bag and cut it into thin slices, to be served as a vegetarian alternative to cured meats. ≈ 8 min

Equipment

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Before you start

Ingredients

  • 1 sachet of ready-to-use Knödel (dumplings)
  • 200 g of cooked vegetables, diced (carrot, green peas, leek)
  • salt

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