Kaspressknödel - Savory Cheese Dumplings

Ingredients

• 4 cups (400g) stale bread, cubed 4 cups (400g) stale bread, cubed
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (100g) Emmental cheese, grated 1 cup (100g) Emmental cheese, grated
• 1 cup (100g) Gruyère cheese, grated 1 cup (100g) Gruyère cheese, grated
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped 2 tablespoons fresh chives, chopped
• 4 eggs 4 eggs
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 13g
• Carbohydrates (total, sugars): 34g, 6g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, soak the bread cubes in milk for about 10 minutes until softened.
2. 2.
   In a skillet, melt the butter over medium heat and sauté the chopped onion until translucent.
3. 3.
   Add the sautéed onion, grated cheeses, parsley, chives, eggs, salt, and pepper to the soaked bread. Mix well until all ingredients are evenly combined.
4. 4.
   Shape the mixture into small dumplings, about the size of a golf ball, and flatten them slightly.
5. 5.
   Heat vegetable oil in a large frying pan over medium heat. Fry the dumplings until golden brown on both sides, approximately 3-4 minutes per side.
6. 6.
   Once cooked, transfer the Kaspressknödel to a paper towel-lined plate to remove any excess oil.
7. 7.
   Serve the Kaspressknödel hot with a side of salad or sauerkraut.

Treat your ingredients with care...

• Bread — It is best to use stale bread as it absorbs the milk better and holds its shape during frying.
• Cheese — Feel free to experiment with different types of cheese, such as Swiss or Cheddar, to add your own twist to the dish.

Tips & Tricks

• For extra flavor, you can add a pinch of nutmeg or garlic powder to the dumpling mixture.
• To achieve a crispier exterior, you can lightly coat the dumplings in breadcrumbs before frying.
• If you prefer a milder onion flavor, you can sauté the onions until they are caramelized before adding them to the mixture.

Serving advice

Serve the Kaspressknödel hot as a main course accompanied by a fresh green salad dressed with a light vinaigrette. Alternatively, they can be served as a side dish alongside roasted meats or sauerkraut.

Presentation advice

Arrange the Kaspressknödel on a platter, garnished with a sprinkle of fresh herbs such as parsley or chives. The golden-brown color of the dumplings will be visually appealing, and the aroma will entice your guests.