Another typical austrian dish. The recipe has two variants, one for the typical fried kaspressknödel often served in soup, as well as a cooked and less fat version.

Ingredients

• 500g cut white bread
• 300g cheese (check below)
• 2 big onions
• 25g butter
• 250g milk
• 5 eggs
• 40g flour
• 1 garlic clove
• salt & pepper
• hand full chopped parsley

Cheese: the cheese you want to use should have a intense strong flavor. As every valley has its own recipe it is hard to say which one is the best. Usually I use different cheese variants each time.

This time I used:

• 100g ‘Graukas’
• 200 ‘Rasskäse’

Instructions

Mix the cut bread, eggs and milk and let it rest for at least 20 minutes so the bread can soak. In the meantime, cut the onions and brown them in butter. Cut the cheese and mix all ingredients together. Form round dumplings and flatten them a bit between your palms.

Fry them in heat resistant oil over medium low heat until golden brown on both sides.

Either serve them in soup or with sauerkraut or coleslaw.

Cooked Dumplings

In case you want a faster (less smelly and less fat) variant you can form the dumplings and roll them in flour. Instead of frying them, cook them for 10 to 15 minutes (depending on their size) in water. Serve them with browned butter, sauerkraut, browned butter and cut chives.

Next Time

Reduce the Rasskäse and add another cheese like wine or beer cheese instead. Done. Updated recipe accordingly