Kaspressknödel (Cheese Dumplings)
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10 Ingredients
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40 min total
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Serves Serves 4
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Medium
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Austrian
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Vegetarian
Recipe byThe ZestyPlate Kitchen
Kaspressknodel: Alpine dumplings of soaked bread, potato and cheese, fried golden and crisp and served in a clear broth.
Kaspressknödel are the Tyrol's take on the dumpling: bread and cheese bound together, flattened and fried until the edges go crisp and the middle stays soft. They are usually set afloat in a clear broth, which keeps them from feeling too heavy. Mountain food at its most generous, rich with melted cheese and sweet fried onion.
Jump to recipe
Prep 25 min
Cook 15 min
Total 40 min
Medium
Scale:
- 250g Bread
- 250g Cheese
- 2 Eggs
- Pinch Salt
- Pinch Parsley
- 3 Potatoes
- 100g Flour
- 250ml Milk
- 1 small Onion
- For frying Butter
Nutrition (per serving)
695
kcal
31g
Protein
79g
Carbs
28g
Fat
Estimated per serving. How we calculate this.
Preparation
- Combine the cubed white bread with the milk, season with salt, and leave it to rest for a while.
- Stir through the shredded potatoes, grated cheese, eggs and parsley.
- Melt the butter and fry the cubed onion until golden brown, then mix it into the bread.
- Work in the flour and gently knead the dough, shape it into round dumplings, press them flat, and fry on both sides in butter until golden brown.
- Serve in clear broth.
Tips from the ZestyPlate Kitchen
- Soak the bread in milk until it softens right through, which keeps the inside of each dumpling tender.
- Reach for a cheese that melts well and has real flavour; it makes all the difference here.
- Give the mixture a rest before shaping so it has time to bind properly.
- Fry the patties until they are deeply golden and crisp on both sides for the best contrast in texture.
Frequently Asked Questions
A strong Alpine cheese such as Bergkase or Gruyere is the traditional choice, though any flavourful cheese that melts well will do the job.
Most often they float in a clear beef broth, but they are equally good with sauerkraut or a sharp green salad on the side.
Yes. Form the dumplings in advance and chill them, then fry to order. They reheat reasonably, but nothing beats them fresh from the pan.
Usually the mixture is too wet or hasn't rested enough. Let it firm up, and work in a little more flour if it still won't hold.
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