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Crispy Kaspressknödel | On colorful summer salad
(0)
35 min
Under an hour
Gurkerl Küche
Traditionelle österreichische Kaspressknödel mit herzhaftem Bergkäse, goldbraun und herrlich knusprig gebraten, serviert auf einem bunten, knackigen Sommersalat mit feiner Essig-Öl-Marinade.
Ingredients
Preparation method
Prepare the Kaspressknödel mixture
Finely chop the onion and sauté in a small pan with butter until translucent. Finely chop the parsley.
Place the bread cubes in a large bowl. Warm the cow's milk until lukewarm and pour evenly over the bread cubes. Add the onions, chopped parsley, eggs, and grated mountain cheese.
Season with salt, pepper, and a pinch of ground nutmeg. Gently mix the mixture with your hands and let it rest for about 15 minutes so the bread cubes absorb the liquid well.
Chef's tip
Cheese tip: A well-aged, strong Vorarlberg or Tyrolean mountain cheese gives the Kaspressknödel their characteristic savory flavor.
Crispiness: Only turn the dumplings when a nice golden-brown crust has formed on the bottom – this keeps them juicy and prevents them from falling apart.
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