A dish that makes our Tyrolean hearts beat faster are the Kaspressknödl. Hardly any other dish is as tasty, spicy and cheesy as this popular dumpling. Its name translates to "cheesy pressed dumpling" and that is exactly what it is. It reminds of lunches at local restaurants or a hearty meal at an alpine hut after a long hike. Today, we tried our hand at the classic recipe ourselves and show you how it's done.
100g Tyrolean Graukäse (more on this cheese in an older post)
1 garlic clove
250g dried cubed bread (Knödelbrot)
salt and pepper to taste
1 bundle of parsley
clarified butter for frying
chives for decorating
First peel and finely chop the onion and garlic.
Heat the butter in a pan and sauté the onion and garlic, then put them in a bowl.
Then add the dried bread and pour in the milk.
Now cut the cheese into small cubes or alternatively grate or shred with a food processor and then add to the mixture.
Now add eggs, spices and cheese and mix well.
Allow the mixture to rest for about 20-30 minutes and then season again if necessary.
Now form the mixture into small dumplings, flatten and fry in a pan with hot clarified butter until crispy golden brown.
The Zillertaler Kaspressknödel can be served with lots of chives in a beef soup or on a fresh salad.
After a hearty dish like these, we recommend a glass of Altes Tiroler Obst.
Good luck with this traditional Tyrolean recipe!