Pinzgauer Kaspressknoedel (Cheese Dumplings From The Pinzgau)
"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..."
Ingredients
Nutritional
- Serving Size: 1 (264.7 g)
- Calories 631.8
- Total Fat - 36.5 g
- Saturated Fat - 20.4 g
- Cholesterol - 240.2 mg
- Sodium - 1161.7 mg
- Total Carbohydrate - 44.1 g
- Dietary Fiber - 2.7 g
- Sugars - 6.7 g
- Protein - 31.5 g
- Calcium - 734 mg
- Iron - 3.4 mg
- Vitamin C - 5.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Cube rolls and cheese.
Step 2
Chop the onion and fry in 50 grams butter until brown and crispy.
Step 3
Mix well with cubed rolls, cheese, chopped parsley, milk, eggs, season with salt and pepper to taste.
Step 4
Set aside and let sit for 15 minutes.
Step 5
Heat clarified butter or ghee in a large skillet on medium heat.
Step 6
Form flat dumplings the size of an English muffin and fry until golden.
Step 7
Serve hot with green salad.
Tips
No special items needed.