Kaspressknödel
cheese dumplings
Flattened Tyrolean bread-and-cheese dumplings served in broth or with salad. Its name describes pressed cheese dumplings.
About this dish
Flattened Tyrolean bread-and-cheese dumplings served in broth or with salad. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Tyrolean pan-fried kaspressknödel
- 300 g stale white bread rolls, cubed
- 180 g strong mountain cheese, grated
- 150 ml milk
- 3 eggs
- 1 onion (100 g), minced
- 30 g butter
- 3 tbsp parsley, chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried marjoram
- 40 g clarified butter for frying
- 1
Use 300 g stale white bread rolls, cubed; 180 g strong mountain cheese, grated; 150 ml milk and the listed remaining ingredients. Soften onion in butter. Pour warm milk over bread and rest 15 minutes. Use medium-low heat for onion. Turn the bread in the starting warm milk so it hydrates evenly, but does not become liquid paste.
- 2
Mix bread with onion, cheese, eggs, herbs and seasoning. Rest 10 minutes, then form 12 compact patties about 2 cm thick. Distribute cheese and egg evenly and allow the bread to absorb moisture. Compact only enough to hold a patty; keep thickness similar so the centers cook at the same rate.
- 3
Fry in clarified butter over medium-low heat 4-5 minutes per side, until golden and cooked through. Serve with salad or clear broth. Warm the fat over medium-low heat and cook in a single layer without crowding. Turn only after the underside has formed a crust. A test center should be set, hot and not liquid egg; lower the heat if the outside browns before the middle cooks.
Note
Pressed flat patties are characteristic. Mountain cheese supplies much of the salt; taste a small cooked sample before adding more.