Cheese Dumplings

Name: Cheese Dumplings
Total time: 27 min
Yield: 4 servings
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

Cheese dumplings (kaspressknödel) are a typical Austrian dish, originally eaten by farmers throughout Austria. Bread, potatoes, and flour were used for the dough.

27 min · serves 4

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

Steps

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!

More recipes with bread, milk, eggs, beer, butter, onion, parsley, caraway or flour

Adapted from “Cheese Dumplings” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.