Kaspressknoedel (baked cheese dumplings)
- 100 g Bread Cubes, 5-10 cm diameter
- 100 g Milk, warm
- 1 Garlic Clove, minced
- 40 g Sweet Onion, finely diced
- 1 t Butter, unsalted
- 60 g Melty Cheese, finely diced
- 1 Egg, beaten
- Seasonings
- 3 sprigs Fresh Parsley Leaves, finely diced
- 3 stalks Chives, finely diced
- 2ml Nutmeg, grated
- Medium-Grain Salt
- Black Peppercorn, ground
- 500 g Vegetable Stock for serving
Ingredients make 6 dumplings for 2 people.
- 3 c. Bread Cubes, 1/4" diameter
- 1/2 c. Milk, warm
- 1 Garlic Clove, minced
- 1/4 c. Sweet Onion, finely diced
- 1 t. Butter, unsalted
- 1/2 c. Melty Cheese, finely diced
- 1 Egg, beaten
- Seasonings
- 3 sprigs Fresh Parsley Leaves, finely diced
- 3 stalks Chives, finely diced
- 1/4 t. Nutmeg, grated
- 1/4 t. Salt
- 1/4 t. Black Pepper, ground
- 2 c. Vegetable Stock for serving
Ingredients make 6 dumplings for 2 people.
- Preheat oven to 200ºC (425ºF) and grease a sheetpan.
- Soak the bread cubes in milk at room temperature for at least 5 minutes.
- Heat the vegetable broth.
- Sweat onion and garlic in butter until soft.
- Combine ingredients. Mix soaked bread cubes, sautéed onions, cheese, egg, and seasonings together in a large bowl to form a rather soft mass.
- Rest. Let the mixture rest at least 30 minutes at room temperature.
- Shape the dumplings. With damp hands, form six, gently pressed dumplings --- if it starts to fall apart, you're pressing too hard! Arrange dumplings on a sheet pan.
- Bake. Bake 8 minutes at 200ºC (425ºF). Flip the dumplings, and continue baking another 8 minutes.
- Serve in vegetable broth in a shallow bowl --- the dumplings must not be fully submerged.
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Bitterman, Adi, Ingrid Pernkopf, und Renate Wagner-Wittula. Die Österreichische Küche. 1. Edition. Pichler Verlag in Verlagsgruppe Styria GmbH & Co. KG, 15 September 2018. 86. ↩
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Hack, Thomas. ↩
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"Kaspressknödel." Gute Kueche. 27 Februar 2015. ↩
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silvi0400. "Kaspressknödel.". Chef Koch. 23 Juli 2015. ↩