pinzgauer kaspressknoedel (cheese dumplings)
Updated on Jul 15, 2017
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
No Image
prep time
45 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 5 - stale dinner rolls
- 250 grams austrian beer cheese or remoudou
- 30 grams parsley, chopped
- 1 large onion
- 50 grams butter
- 100 milliliters milk
- 3 - eggs
- 2 tablespoons clarified butter / ghee
- - salt, pepper to taste
How To Make pinzgauer kaspressknoedel (cheese dumplings)
-
Step 1Cube rolls and cheese.
-
Step 2Chop the onion and fry in 50 g butter until brown and crispy.
-
Step 3Mix well with cubed rolls, cheese, chopped parsley, milk, eggs, season with salt and pepper to taste.
-
Step 4Set aside and let sit for 15 minutes.
-
Step 5Heat clarified butter or ghee in a large skillet on medium heat.
-
Step 6Form flat dumplings the size of an English muffin and fry until golden.
-
Step 7Serve hot with green salad.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes