Tyrolean Cheese Dumplings (Käseknödel)
Käseknödel KasknödelSay it: KAY-zuh-KNUR-del
Käseknödel are hearty Tyrolean bread dumplings enriched with mountain cheese, softened in warm milk and bound with eggs. They are a homey staple in Austria’s western Alps, served as a main course with brown butter and salad or slipped into clear broth. The texture is light yet satisfying: fluffy bread, melted cheese and a gentle onion note, finished with nutty butter and chives. Unlike potato dumplings, they rely on stale bread, so they are a clever, deeply savoury way to use up the loaf.
Tyrolean Cheese Dumplings (Käseknödel)
Käseknödel, Kasknödel
Pronounced KAY-zuh-KNUR-del
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the dumplings
For the brown butter
For cooking
Method
Put the bread cubes in a large bowl, pour over the warm milk and toss gently. Let stand for 5 minutes, until softened but still holding their shape.
Melt 2 tbsp butter in a skillet over medium heat. Add the onion and cook for 4–5 minutes until soft and translucent, then stir in the parsley for 30 seconds. Scrape into the bread bowl and let cool slightly.
In a small bowl, beat the eggs with 1/2 tsp salt, pepper and nutmeg. Add to the bread with the grated cheese and 2 tbsp flour. Mix gently with your hands until just combined; if the mixture feels very soft, mix in the remaining 1 tbsp flour.
With wet hands, shape the mixture into 12 dumplings, about 2 1/2 oz (70 g) each. Keep your hands wet and handle the mixture lightly.
Bring a large pot of water with the 2 tbsp salt to a gentle simmer. Lower the dumplings into the water in batches and simmer uncovered for 12–15 minutes, until they float to the surface and feel firm when lifted with a slotted spoon. Do not let the water boil hard.
Meanwhile, melt 3 tbsp butter in a small saucepan over medium heat. Cook for 3–4 minutes until golden brown and nutty, then remove from the heat and stir in the chives.
Lift the dumplings from the water with a slotted spoon, drain briefly and serve hot with the brown butter and chives spooned over.
Regional variant: Graukäseknödel (Tyrolean grey-cheese dumplings)
Replace half of the mountain cheese with crumbled Graukäse, a tangy Tyrolean sour-milk cheese. Because it is drier and saltier, reduce the salt to a pinch and add 2 tbsp sour cream to the bread mixture; simmer gently as above and serve with brown butter and a sharp green salad.
Cook's notes
- Keep the cooking water at a bare simmer; a hard boil can break the dumplings apart.
- Test one dumpling first: if it disintegrates in the water, work 1 tbsp more flour into the mixture before shaping the rest.
- Cool and refrigerate leftover dumplings, then slice and fry in butter until crisp.
Serve with
A crisp green salad or warm sauerkraut; in Tyrol, a cold beer or apple cider.
Make ahead and storage
Shape the dumplings up to 4 hours ahead and refrigerate; simmer straight from cold, adding 2–3 minutes. Leftovers keep refrigerated for 2 days and fry beautifully.
