Kaspressknödel – Fried Cheese Dumplings
Hearty Tyrolean Kaspressknödel: aromatic mountain cheese, soaked bread cubes and fresh parsley are shaped into juicy patties and pan-fried in butter and oil until golden. A rustic classic of Alpine cuisine – delicious in a clear broth, with sauerkraut or simply alongside a green salad.
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Ingredients
Kaspressknödel
- 1 g Bread Cubes for Dumplings
- 5 ml Milk
- 125 g butter
- 2 g Sour cream
- 1 Piece Onion
- 2 Piece Garlic
- 4 g Mountain cheese
- 6 Piece Egg
- 0.5 Bunch Parsley
- 1 Pinch Salt
- 1 Pinch Pepper
- 1 Pinch Nutmeg
- 2 g butter
- 2 Tbsp Canola oil
Preparation
1. Sauté onion and garlic
Finely dice the onion and garlic. Melt the butter in a saucepan and sauté both over medium heat until translucent. Then pour in the milk and bring briefly to the boil.
2. Soak the bread cubes
Place the bread cubes in a large bowl. Pour the hot milk and onion mixture over them, mix well and let soak for about 5 minutes until the bread is soft.
3. Mix in cheese and season
Add the grated mountain cheese, sour cream, eggs and finely chopped parsley to the soaked bread. Season generously with salt, pepper and freshly grated nutmeg and knead everything into a mouldable mixture.
4. Shape the dumplings
With moistened hands, shape the mixture into equal-sized balls and press them flat slightly to form round patties. If the mixture is too soft, let it rest for a few minutes.
5. Fry until golden
Heat butter and oil in a pan. Fry the Kaspressknödel over medium heat on both sides until golden brown and crisp. Serve hot – classically in a broth, with sauerkraut or a green salad.