Recipe for Kaspressknödel from Austria

Kaspressknödel are served in almost every ski hut in Austria. With this simple recipe you can cook the specialty from Austria at home.

Kaspressknödel are popular in Austria as well as in Bavaria and South Tyrol. Basically, Kasepressknödel are prepared in almost the same way as bread dumplings. The only exception: the cheese. The Kas, the most important ingredient for Kaspressknödel from Austria, can be different for each recipe. A regional variety is usually used. In Tyrol, for example, this is the famous mountain cheese or gray cheese, in Vorarlberg Sura Kees.

Kaspressknödel are often served in a clear soup in mountain huts in Austria. Alternatively, you can serve it with a salad or sauerkraut. So that the cheese dumplings don’t get soggy, you fry them in the pan and pour the soup over the dumplings just before serving. So they remain comparatively crispy. So that Kaspressknödel can also be made at home, we present a simple recipe that you can use to cook the Austrian specialty yourself.

Recipe for Kaspressknödel from Austria

Ingredients for 4 persons

4 rolls
2 tbsp butter
200ml milk
3 eggs
2 tbsp flour
1 onion
150g cheese of choice
Handful of parsley
salt and pepper

Preparation

Dice the buns and chop the onions.
Heat butter in a saucepan and sauté onions in it. Pour milk over butter and onions. Add eggs and stir. Pour the mix over the shredded buns.
Chop the parsley and mix with the flour and the buns. Season with some salt. Grate the cheese and mix well with the bread roll mix.
Heat some vegetable oil. Form dumplings with wet hands and fry in oil on both sides. Serve with a salad or soup and enjoy.