Crispy pan-fried bread dumplings studded with mountain cheese, a hearty Tyrolean specialty served in broth or with salad.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: rustic wooden board or soup bowl
Garnishes: chives, parsley
Accompaniments: green salad, beef broth
Instructions
-
1
Soak bread cubes in warm milk for 10 min.
-
2
Sauté onion in butter until translucent. Add to bread mixture.
-
3
Mix in eggs, cheese cubes, parsley, salt, pepper, and nutmeg. Let rest 10 min.
-
4
Form into flat patties about 8cm wide and 2cm thick.
-
5
Pan-fry in butter over medium heat for 4-5 min per side until golden and crusty.
-
6
Serve in hot beef broth as soup, or alongside green salad with vinaigrette.
Did You Know?
In Tyrolean mountain huts, Kaspressknödel are cooked on wood-fired stoves and served to hikers as the ultimate energy-restoring Alpine meal.
Chef's Notes
Equipment Tips
- large skillet
- mixing bowl
- spatula
Garnishing
chives, parsley
Accompaniments
green salad, beef broth
The Story Behind Kaspressknödel
Kaspressknödel originate in the Austrian Alps of Tyrol, where dairy farming and bread-making are centuries-old traditions. These pressed cheese dumplings were invented as a way to use up stale bread and leftover cheese — frugal Alpine cooking at its most delicious.
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