Pinzgauer Kaspressknoedel (Cheese Dumplings From The Pinzgau)

4-6
Servings
45m
Prep Time
20m
Cook Time
1h 5m
Ready In


"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..."

Original recipe yields 4-6 servings
OK

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 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 & Variations


No special items needed.

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