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pinzgauer kaspressknoedel (cheese dumplings)

MiaInGermany avatar
Recipe by
Marion Wilting
@MiaInGermany

This is a typical recipe from the Pinzgau in Austria. The original recipe requires "Bierkäse" (beer cheese) which is a cheese wrapped in beer soaked cloth during the ripening process. You can use any cheese that is a bit like remoudou, but if you can get a cheese ripened in a beer wrap, that would be terrific. This is nothing for the faint hearted and nothing for diet - the Pinzgau cuisine is very hearty and rich, a typical rural cuisine with few meat dishes and lots of flour, potatoes, cheese, butter and cream... I post this as German recie because JAP does not have Austrian recipes

yield 4 -6
prep time 45 Min
cook time 20 Min
method Stove Top

Ingredients For pinzgauer kaspressknoedel (cheese dumplings)

  • 5
    stale dinner rolls
  • 250 g
    austrian beer cheese or remoudou
  • 30 g
    parsley, chopped
  • 1 lg
    onion
  • 50 g
    butter
  • 100 ml
    milk
  • 3
    eggs
  • 2 Tbsp
    clarified butter / ghee
  • salt, pepper to taste

How To Make pinzgauer kaspressknoedel (cheese dumplings)

  • 1
    Cube rolls and cheese.
  • 2
    Chop the onion and fry in 50 g butter until brown and crispy.
  • 3
    Mix well with cubed rolls, cheese, chopped parsley, milk, eggs, season with salt and pepper to taste.
  • 4
    Set aside and let sit for 15 minutes.
  • 5
    Heat clarified butter or ghee in a large skillet on medium heat.
  • 6
    Form flat dumplings the size of an English muffin and fry until golden.
  • 7
    Serve hot with green salad.
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