Pinzgauer Kaspressknoedel (Cheese dumplings)

Pinzgauer Kaspressknoedel (cheese Dumplings) Recipe

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Marion Wilting


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


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45 Min
20 Min
Stove Top


  • 5
    stale dinner rolls
  • 250 g
    austrian beer cheese or remoudou
  • 30 g
    parsley, chopped
  • 1 large
  • 50 g
  • 100 ml
  • 3
  • 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.

Printable Recipe Card

About Pinzgauer Kaspressknoedel (Cheese dumplings)

Course/Dish: Other Main Dishes
Main Ingredient: Bread
Regional Style: German

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