Cheese Dumplings
Cheese dumplings (kaspressknödel) are a typical Austrian dish, originally eaten by farmers throughout Austria. Bread, potatoes, and flour were used for the dough. In addition eggs, butter, left-over meats, bacon, or fruits from the garden were used to fill them. Tyroleans, south Tyroleans, and Bavarians all claim that cheese dumplings come from their respective regions. Today cheese dumplings are served and eaten throughout Austria, and they are a favourite at ski huts. As well as using left-overs, another advantage of cheese dumplings is that they are easy to prepare. Not m
Source and licence
"Cheese Dumplings" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cheese_Dumplings, revision 4522783), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cheese_Dumplings&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4522783
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Austria. Associated with Austria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 250 g (8.8 oz / 1¾ cups) white crustless bread, finely diced
- 250 ml (8.5 fl oz / 1 cup) milk
- 2–3 eggs
- 250 g (8.8 oz / 2½ cups) grated cheese (e.g. Pinzgauer beer cheese, Tyrolean grey cheese )
- 50 g (1.8 oz) butter
- 1 onion, thinly-sliced
- 1 pinch each of salt, pepper, parsley, and caraway seeds
- Flour
Method
- Mix the eggs with the milk.
- Soak the white bread in the egg mixture. Knead and then let it rest.
- Brown the onions with the butter in a pan.
- Add the cooked onions, salt, pepper, parsley, caraway seeds, and grated cheese to the white bread. Add the flour and let the mixture rest for a further 10 minutes.
- Form dumplings that are approximately the size of a golf ball, then press them flat (about 2–3 cm / 0.8–1.2 inch thick). Forming them is easiest when your hands are slightly wet.
- Heat some butter or oil in a pan, and put in the pressed cheese dumplings. Cook them on one side and then the other until golden brown.
- Place the dumplings on a paper towel to absorb the excess fat.
- Serve the dumplings in a beef broth, with sauerkraut or a green salad. Enjoy!