This Austrian cheese dumpling (Kaspressknödel Recipe) provides an incredibly delicious vegetarian main course, perfect for pre-cooking and freezing. Kaspressknödel can be served as a soup garnish or with salad, sauerkraut, or vegetables as a side dish.
Kaspressknödel are, for me, one of the best soup garnishes imaginable. These classic dumplings from the Alps make every soup an attraction!
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For really good Kaspressknödel, you need as much cheese as breadcrumbs (in weight), preferably the most flavorful and stinkiest mountain cheese or Swiss cheese you can find ;D! By the way, you can also just shape small dumplings from the mixture and cook them in water. Then you have Kasknödel instead of Kaspressknödel.
Ingredients
For the recipe, you'll need the following ingredients:
- 250 gram stale bread rolls or bread cubes (~ 5 cups)
- 125 g warm milk (½ cup)
- 50 g butter (~ 3 tablespoons)
- 50 g onion (1 small onion)
- 4 eggs
- 50 g flour (6+⅓ tablespoons)
- 250 gram mountain cheese, grey cheese, or a mixture
- chives
- parsley
- salt (½ to 1 teaspoon)
- fat for frying e.g. clarified butter, oil
Instructions
Here's a detailed step-by-step guide with pictures.
Step 1
Cut rolls into cubes. Peel and finely chop onion. Grate or cut cheese into small cubes.
Step 2
Melt butter in a pan and sauté onion until translucent. Pour milk into the pan and mix everything with the breadcrumbs.
Step 3
Add cheese along with eggs, chopped chives, parsley, salt, and flour to the mixture and knead with hands.
Step 4
Heat fat in a pan and place spoonfuls of the dumpling mixture (or shape into patties with hands) into the hot fat. Press lightly with the spoon and fry until crispy brown on both sides.
Serving Suggestions for Kaspressknödel
Kaspressknödel are often served in a clear soup like beef broth or with salad, sauerkraut, or vegetables as a side dish. You might also be interested in the following suitable recipes:
🖨️ RECIPE:
Austrian Cheese Dumplings (Kaspressknödel Recipe)
Zutaten
- 250 gram stale bread rolls or bread cubes ~ 5 cups
- 125 g warm milk ½ cup
- 50 g butter ~ 3 tablespoons
- 50 g onion 1 small onion
- 4 eggs
- 50 g flour 6+⅓ tablespoons
- 250 gram mountain cheese grey cheese, or a mixture
- chives
- parsley
- salt ½ to 1 teaspoon
Anleitung
- Cut rolls into cubes. Peel and finely chop onion. Grate or cut cheese into small cubes.
- Melt butter in a pan and sauté onion until translucent. Pour milk into the pan to heat it up and then mix everything with the breadcrumbs in a big bowl.
- Add cheese along with eggs, chopped chives, parsley, salt, and flour to the mixture and knead with hands.
- Heat fat in a pan. Shape into patties with hands or place spoonfuls of the dumpling mixture into the hot fat. Press lightly with the spoon and fry until crispy brown on both sides.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
April 30, 2024 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
Dagmar Kern meint
Danke für das Rezept. Ich bin aus Hessen und hatte noch nie von diesen knödeln gehört .Ich möchte wissen ob ich den Teig und einfrieren kann. Oder auch die gekochten Klöße?
Bitte Antwort, Dankeschön
Gruß, Dagmar Kern
Angelika Kreitner-Beretits meint
Liebe Dagmar, die gebratenen oder gekochten Knödel lassen sich sehr gut einfrieren. Roh habe ich es selber noch nicht mit diesen Knödeln versucht. Ich hoffe, es schmeckt und sende herzliche Grüße aus Wien!