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Kaspressknödel (Austrian Cheese Dumplings)

Austrian · Lunch · Medium

Kaspressknödel (Austrian Cheese Dumplings)

Total
1 hr 15 min
Prep
30 min
Serves
6
Calories
465
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Pan-fried bread and potato dumplings develop a crisp cheese crust around a tender center. Parsley and browned onion season the rich filling.

Stale bread soaks up milk to form the base of Kaspressknödel (Austrian Cheese Dumplings), with cooked potato giving the mixture body. Pressing the rounds flat creates plenty of contact with the pan for a golden cheese crust.

Let the potatoes cool before grating so they stay fluffy rather than turning gluey. The soaked bread should be damp, not swimming in milk; give it time to absorb before deciding whether the mixture needs more flour.

CheesyCrispyRichComfort FoodLeftoversNut-free

Method

  1. Cover the potatoes with water in a saucepan. Bring to a boil and simmer for until tender. Drain, cool enough to handle and coarsely grate.

  2. Meanwhile, pour the milk over the white bread and rest for until absorbed. Melt 1 tbsp butter in a skillet over medium heat and cook the onion for until golden.

  3. Mix the bread, grated potatoes, Gruyere cheese, eggs, salt, parsley and cooked onion. Fold in the all-purpose flour until the mixture holds together. Shape into 12 patties about 1/2 inch thick.

  4. Heat the remaining butter in the skillet over medium-low heat. Fry in two batches for per side until golden, firm in the middle and the egg is fully set.

  5. Warm the vegetable broth in a saucepan to a simmer. Place two dumplings in each shallow bowl and ladle the hot broth around them just before serving.

Forkue tips

  • For a vegetarian meal, choose cheese made with vegetarian rennet; traditional Gruyere commonly uses animal rennet.

Storing and reheating

Refrigerate dumplings and broth separately for up to 3 days. Re-crisp the dumplings in a skillet before adding hot broth. Freeze cooked dumplings for up to 2 months.

Kitchen gear

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Nutrition per serving, estimated

465Calories
22gProtein
51gCarbs
20gFat

Kaspressknödel (Austrian Cheese Dumplings): FAQ

Can I serve them without broth?

Yes. The browned patties also work beside a green salad. Keep the crust dry if you prefer a crisp rather than soup-softened texture.

Why do the patties fall apart?

The bread may not have absorbed the milk fully, or the mixture is too warm. Rest it briefly and press each patty firmly enough to hold its shape.

How do I store and reheat Kaspressknödel (Austrian Cheese Dumplings)?

Refrigerate dumplings and broth separately for up to 3 days. Re-crisp the dumplings in a skillet before adding hot broth. Freeze cooked dumplings for up to 2 months.

How long does Kaspressknödel (Austrian Cheese Dumplings) take?

About 1 hr 15 min in total: 30 min prep and 45 min cooking.

What do I need to make Kaspressknödel (Austrian Cheese Dumplings)?

The key ingredients are white bread, milk, potatoes, gruyere cheese, eggs and parsley, plus pantry basics.

Any tips for Kaspressknödel (Austrian Cheese Dumplings)?

For a vegetarian meal, choose cheese made with vegetarian rennet; traditional Gruyere commonly uses animal rennet.

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