Kaspressknödel — Alpine cheese dumplings of soaked bread, potato and cheese, pan-fried golden and crisp. Hearty and comforting served in a clear broth.
- 250g Bread
- 250g Cheese
- 2 Eggs
- Pinch Salt
- Pinch Parsley
- 3 Potatoes
- 100g Flour
- 250ml Milk
- 1 small Onion
- For frying Butter
Preparation
- Mix the cubed white bread with the milk, season with salt, and let it rest for a while.
- Add the shredded potatoes, grated cheese, eggs and parsley.
- Melt the butter and fry the cubed onion until golden brown, then stir into the mixture.
- Add the flour and gently knead the dough, then shape into round dumplings, press them flat, and fry on both sides in butter until golden brown.
- Serve in clear broth.
