April 18, 2022, 10:55 am | Read time: 2 minutes
Kaspressknödel are served at almost every ski lodge in Austria. With this simple recipe, you can recreate the Austrian specialty at home.
Kaspressknödel are popular in Austria, as well as in Bavaria and South Tyrol. Essentially, they are prepared almost identically to bread dumplings, with one exception: the cheese. The cheese, the most important ingredient for Austrian Kaspressknödel, can vary with each recipe. Typically, a regional variety is used. In Tyrol, for example, it’s the famous mountain cheese or gray cheese, while in Vorarlberg, it’s Sura Kees.
Kaspressknödel are often served in a clear soup at mountain huts in Austria. Alternatively, they can be served with a salad or sauerkraut. To prevent the dumplings from becoming soggy, they are pan-fried and the soup is poured over them just before serving, keeping them relatively crispy. To ensure Kaspressknödel turn out well at home, we present a simple recipe that allows you to recreate the Austrian specialty yourself.
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Recipe for Austrian Kaspressknödel
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Ingredients (for 4 people)
- 4 rolls
- 2 tablespoons butter
- 200 ml milk
- 3 eggs
- 2 tablespoons flour
- 1 onion
- 150g cheese of choice
- Handful of parsley
- Salt and pepper
Preparation
- Cube the rolls and chop the onions.
- Heat butter in a pot and sauté the onions. Add milk to the butter and onions. Add eggs and stir. Pour the mixture over the cubed rolls.
- Chop the parsley and mix with flour and the rolls. Season with a bit of salt. Grate the cheese and mix well with the roll mixture.
- Heat some vegetable oil. Form dumplings with wet hands and fry on both sides in oil. Serve with salad or soup and enjoy.
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