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Kaspressknödel

Kaspressknödel

Hot, Hot Cook it Up

pop quiz; I’m having ‘you’ entirely (latin) for lunch

Oh, how I love Austria and its dumplings. A particular favourite of mine is the Kaspressknodel; cheese dumpling, squashed and fired; yum!

This is perhaps one of the easier ones to try to make when back in the UK as it isn’t so important that the breadcrumbs are really, really dried.

Of course, there is an argument to say why bother? Austria has a whole festival dedicated to the delights of dumplings; just head to St Johann in September (19th/20th in 2015) and get your fill.

Kaspressknödel Recipe

Kaspressknodel Recipe

  • 150g dry white Breadcrumbs
  • 50ml Milk
  • 1 Onion, chopped finely
  • 50g Butter
  • 100g hard mature Cheese
  • 2 Eggs, beaten
  • S&P
  • Handful Parsley, chopped
  • Oil for frying
  1. Put the breadcrumbs in a bowl; add the milk, leave to soak.
  2. Fry the onion gently in the butter, until soft, don’t brown.
  3. Grate about two-thirds of the cheese and cut the remainder into 4 chunks.
  4. Once the bread has soaked and the onions have cooled a little throw everything (except the 4 chunks of cheese) into a bowl; mix thoroughly.
  5. Divide the mixture into four. Form each portion into a ball around a chunk of cheese.
  6. Heat oil in a large, shallow frying pan. Put balls in; flattening slightly with a fish slice, cook for about 7mins over a medium heat.
  7. Turnover, flatten to about 2cm and cook second side for about 7mins, until golden brown.

Traditionally Kaspressknodels are served floating in a hot clear soup, usually meat based, but they are just as tasty with salad and/or sauerkraut.

pop trivia; a particularly cheesy one hit wonder from Toto Coelo; ‘I eat Cannibals’ from 1982.

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