Austrian Cheese Dumplings (Kaspressknödel)
Kaspressknödel Say it: KAHS-press-k'NOO-del
Kaspressknödel are hearty, pan-fried cheese dumplings from the mountainous regions of Austria, especially popular in the Zell am See District of Salzburg. Made with a mixture of stale bread, onions, and a generous amount of local mountain cheese, they are first shaped into dumplings then gently pressed flat and fried until golden and crisp on the outside while remaining soft and melty inside. Traditionally served as a main course or a substantial side, they embody comforting Alpine cuisine and are a favorite after a day of skiing or hiking.
Austrian Cheese Dumplings (Kaspressknödel)
Kaspressknödel
Pronounced KAHS-press-k'NOO-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.
Method
Place the bread cubes in a large bowl and pour the lukewarm milk over them. Let soak for 10–15 minutes until the bread is soft but not mushy.
Meanwhile, melt 2 tbsp butter in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the parsley and remove from heat.
Add the sautéed onion mixture, grated cheese, eggs, salt, and pepper to the soaked bread. Mix thoroughly with your hands until the mixture holds together when pressed. If it feels too wet, add a handful of breadcrumbs.
With damp hands, form the mixture into 8–10 round dumplings, pressing each one gently between your palms to create slightly flattened cakes about ¾ inch (2 cm) thick.
Heat 2–3 tbsp butter or clarified butter in a large heavy skillet over medium heat. Working in batches, add the dumplings and cook for 4–5 minutes per side until deep golden brown and crisp on the outside.
Transfer the finished Kaspressknödel to a plate lined with paper towels to drain briefly. Serve immediately while the cheese inside is still gooey.
Regional variants
In some parts of Tyrol and Carinthia the dumplings may be simmered briefly in beef broth before frying, or served in a clear broth as a soup. Modern versions occasionally add diced ham or smoked bacon to the mixture.
Cook's notes
- Use a good melting cheese with strong flavor; a combination of Emmental and a bit of sharp mountain cheese gives the most authentic taste.
- The bread should be properly soaked but not dripping; squeeze gently if needed so the dumplings hold their shape during frying.
- For extra crispiness, use clarified butter (or ghee) which has a higher smoke point.
Serve with
Crispy fried onions, sauerkraut, or a simple green salad. A glass of crisp Austrian white wine or beer pairs beautifully.
Make ahead and storage
The uncooked dumpling mixture can be prepared up to 4 hours ahead and kept covered in the refrigerator. Form and fry just before serving. Leftover fried dumplings reheat well in a 350°F (175°C) oven for 10 minutes.
