Kaspressknödel

Kaspressknödel, a cherished traditional dish, represents Austria’s contribution to comfort food, ideal for warming both the body and spirit on cold alpine days. These savory cheese dumplings celebrate Alpine history, full of flavors and textures that capture Austria’s rustic appeal, not only a meal. Usually presented in broth or accompanied with sauerkraut, Kaspressknödel’s main ingredient is aromatic Alpine cheese, which defines the taste of the cuisine.

Kaspressknödel

Recipe by Travel S HelperCourse: Main, SidesCuisine: AustrianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

Kaspressknödel is a traditional Austrian meal best for cold mountain days. It honors Alpine legacy and is bursting in flavors and textures. The key ingredient adding unique taste to the dish is aromatic Alpine cheese. The recipe calls for making the bread base, fried onion, dough combining, dumpling formation, and cooking of the dumplings. We sautée the onions and heat the milk to soften the bread. We then shape the dough into round, flat patties and fry them in vegetable oil or clarified butter. You can serve the dumplings as a filling main course with sauerkraut or in a rich beef or vegetable broth for a substantial soup. Real taste comes from a strong, aromatic cheese like Gruyère, Emmental, or Bergkäse. Since stale bread absorbs the milk and maintains its form, it is the best bread. You can make the dumplings ahead of time and store them in the refrigerator for up to 24 hours before cooking. To create a vegetarian version, substitute vegetable broth for the beef broth when serving.

Ingredients

Bread Mixture
200 g (about 4 cups) stale bread cubes (cut into 1 cm pieces)
100 ml milk
2 eggs
Cheese and Flavorings
150 g strong Alpine cheese (e.g., Bergkäse or Emmental), grated
1 small onion, finely chopped
1 tbsp unsalted butter (for sautéing onion)
2 tbsp fresh parsley, finely chopped
1 tsp caraway seeds (optional)
Seasoning
Salt and freshly ground black pepper (to taste)
Cooking
2 tbsp clarified butter or vegetable oil (for frying)

Directions

Prepare the Bread Base
Place the bread cubes in a large bowl.
Heat the milk slightly (lukewarm), then pour it over the bread cubes. Let sit for about 10 minutes until the bread softens.
Sauté the Onion
In a small pan, melt 1 tbsp of butter over medium heat.
Add the chopped onion and cook until golden and translucent. Remove from heat.
Mix the Dough
Add eggs, sautéed onions, grated cheese, parsley, and caraway seeds (if using) to the softened bread.
Season generously with salt and pepper. Mix thoroughly with your hands or a wooden spoon until a dough forms.
Shape the Dumplings
Wet your hands slightly to prevent sticking. Shape the mixture into flat, round patties about 8 cm in diameter and 1.5 cm thick.
Cook the Dumplings
Heat clarified butter or vegetable oil in a non-stick pan over medium heat.
Fry the patties on each side until golden brown and crispy, about 3–4 minutes per side.
Serve
You can serve Kaspressknödel with sauerkraut as a satisfying main dish or in a rich beef or vegetable broth for a hearty soup.

Notes

Cheese Selection: Use a robust, aromatic cheese like Bergkäse, Emmental, or Gruyère for authentic flavor. Avoid overly mild cheeses.
Bread Tips: Stale bread works best as it absorbs the milk and holds its shape. Fresh bread may become too mushy.
Make Ahead: Shape the dumplings and refrigerate for up to 24 hours before frying. You can also freeze them for later use.
Vegetarian Variation: Replace beef broth with vegetable broth when serving.
Garnish: Sprinkle with chives or fresh parsley for extra color and freshness.

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