Dish

Kaspressknödel

Kaspressknoedel

Kaspressknödel is made by mixing stale bread with grated cheese, onions, and eggs. The mixture is then formed into balls and fried until golden brown. The dish is typically served with a side of sauerkraut or a green salad. Kaspressknödel is a popular dish in Austria and is often served in mountain huts and ski lodges. It is a great way to use up stale bread and is a delicious and satisfying meal.

European cuisine› Alpine cuisine› Austrian cuisine

Dumplings

Origins and history

Kaspressknödel originated in the Austrian Alps and has been a popular dish in the region for centuries. It was originally made by farmers who needed to use up stale bread and cheese. Today, it is a popular dish in Austrian cuisine and is enjoyed by locals and tourists alike.

Dietary considerations

Vegetarian

Variations

There are many variations of Kaspressknödel, including adding different types of cheese or herbs to the mixture. Some recipes also call for the addition of bacon or ham.

Presentation and garnishing

Kaspressknödel can be served on a plate with a side of sauerkraut or a green salad. It can also be garnished with fresh herbs or grated cheese.

Tips & Tricks

To make the perfect Kaspressknödel, be sure to use stale bread and a good quality cheese. The mixture should be well combined and formed into balls that are not too big or too small. Fry the balls in hot oil until they are golden brown and crispy on the outside.