Tirolean Cheese Dumplings: The original recipe to try at home

Last updated 21.03.2019EvaEva
Kaspressknödel

Stopping for lunch on the on-mountain eatery last Saturday I had resolved to opt for something else from the menu. In conclusion, I ended up with my favorite comfort food, my ski-day temptation par excellence: Kaspressknödel (Cheese dumplings). In fact, they are not real dumplings: they don’t have the form of a ball and they are not cooked in hot water, but fried in a pan. And so they have the form of patties. The hardest part is deciding whether I want them served in a hearty broth or with salad. This time I opted for the warming soup. Next time I will go for salad, probably. Or for a completely different dish…

Here is my recipe for cooking delicious, pan fried cheese dumplings at home. Trust me, they are to die for! In the video below we will walk you through every step of how to make this filling, classic mountain meal. Enjoy!

Difficulty Level: Average

Cooking Time: 45 minutes

Servings: 4

Ingredients

  • 300 g bread cubes
  • 150 g piquant mountain cheese, grated
  • 1 onion, finely chopped
  • 100 g butter
  • 100 ml milk
  • 4 eggs
  • Salt
  • Pepper
  • Marjoram
  • ½ bunch parsley, finely chopped

Kaspressknödel: Ingredients

Instructions

Melt the butter in a skillet and cook the finely chopped onion until they just start to soften. Combine the bread cubes and the grated cheese in a bowl. Add the onion, milk, eggs and spices and mix until a workable dough is formed. Dampen hands and form round flattened dumplings from dough.

Fry dumplings in butter until golden brown on both sides and serve them in a broth or with mixed salads.

Step 1: Combine the bread cubes and the grated cheese in a bowl and add the onion, milk, eggs and spices.

Step 2: Mix until a workable dough is formed.

Step 3: Dampen hands and form round flattened dumplings from dough.

Step 4: Fry the dumplings in a pan from each side until golden brown.

Step 5: Serve the cheese dumplings in a broth or with mixed salads.

Sieglinde Haid from Untermarkter Alm in Hoch-Imst has kindly shared this recipe with us.

Eva

Whether it’s a lesser-known destination or a random trailside attraction, nature lover Eva Thöni will be there with her camera in tow, eager to share her greatest mountain moments with you.

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