Kaspressknödel
Tyrolean pan-fried cheese dumplings: dried bread cubes bound with spicy mountain cheese (Bergkäse and Graukäse), milk, and herbs, pressed flat and fried crisp in butter, served in hot broth or over salad.
Ingredients
- • 250g dry bread cubes (Semmelwürfel)
- • 150g strong Austrian mountain cheese (Tiroler Bergkäse), grated
- • 80g sharp crumbly Tyrolean grey cheese (Graukäse or aged Gouda), crumbled
- • 200ml warm milk
- • 2 large free-range eggs, beaten
- • 1 small onion, diced and softened in 15g butter
- • 3 tbsp fresh parsley, chopped, plus sea salt and black pepper
- • Clarified butter (Butterschmalz) for frying
Preparation Steps
Place the bread cubes, grated mountain cheese, and crumbled Graukäse in a large bowl. Add the softened onion and parsley. Pour over the warm milk whisked with eggs, salt, and pepper. Toss gently and let stand for 15 minutes.
Moisten your hands with water. Form the mixture into round balls, then press firmly between your palms into flat circular patties about 2cm thick.
Melt clarified butter in a wide skillet over medium heat. Fry the patties for 4 to 5 minutes per side until deeply golden brown and crunchy on the outside, with molten cheese inside.
Drain briefly on kitchen paper. Serve floating in hot clear beef or vegetable broth with chives, or atop a crisp Austrian cabbage and herb salad.