I recently discovered that a lot of people make potato based Kaspressknoedel, without cut white bread. In this version I tried to find a balance between both variants. Personally I like this version more, though it has a different taste and a very different mouth feel.

Note: the following ingredients will end up in roughly 30 dumplings.

Ingredients

• 500g cut white bread
• 500g potatoes
• 250g “Bergkäse”
• 180g “Graukäse”
• 120g “Gmundner Bergkäse”
• 3 big onions
• 40g butter
• 250g milk
• 5 eggs
• 4tbsp flour
• 2 garlic clove
• salt & pepper
• two hand full chopped parsley

Versions

I tried a different cheese variety and 750g potatoes in total. The cheese tasted very good. Not as intense as with ‘Bierkäse’ or ‘Weinkäse’ but very good.

• 190g Graukäse
• 190g Bergbauern Weidtaler
• 190g Raskäse Note: Id reduce the amount of cheese next time, but the ratio and types of cheese works great. If you want them to be intense, replace the Weidtaler with one of the two listed above.

Instructions

Cook the potatoes in saltwater and let them cool down a bit during preparing the other ingredients. 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. Mash the potatoes, grate the cheese and mix all ingredients together.

Form round dumplings and flatten them a bit between your palms. Roll them in flour and 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.

Tips

• Do NOT skip the flour. The dough will hold fine during forming, but it will not do so during frying. You will end up with a big mess.

Next Time

• Reduce the cheese amount to 400-450g for the given list of ingredients. Last time was too much cheese (and no flour) and it ended up in a disaster during frying.