Cheese Dumplings (Kaspressknödel)
Kaspressknödel are pan-fried Austrian cheese dumplings made from stale bread, milk, egg and plenty of grated cheese. Farmers built them from whatever was on hand, and Tyroleans, South Tyroleans and Bavarians all claim them as their own. Caraway and browned onion give the cheese a savory edge, and pressing the balls flat gives you a crisp, golden crust on both sides. They are a ski hut favorite, served in broth or with sauerkraut.
Instructions
Whisk the eggs together with the milk in a large bowl.
Add the diced white bread to the egg mixture and let it soak. Knead it together, then set it aside to rest.
Melt the butter in a pan and cook the sliced onion until it turns brown.
Add the cooked onion, salt, pepper, parsley, caraway seeds and grated cheese to the soaked bread. Mix in some flour and let the mixture rest for another 10 minutes.
Shape the mixture into balls about the size of a golf ball, then press each one flat to a thickness of 2 to 3 cm (0.8 to 1.2 inches). Slightly wet hands make the shaping much easier.
Heat butter or oil in a pan and add the pressed dumplings. Cook them on one side, then the other, until both sides are golden brown.
Lift the dumplings onto paper towel to drain off excess fat. Serve them in beef broth, or alongside sauerkraut or a green salad.
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