Cheese Dumplings

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Austrian Cuisine Cheese dumplings (kaspressknödel) are a typical Austrian dish, originally eaten by farmers throughout Austria. Bread, potatoes, and flour were used for the dough. In addition eggs, butter, left-over meats, bacon, or fruits from the garden were used to fill them. Tyroleans, south Tyroleans, and Bavarians all claim that cheese dumplings come from their respective regions. Today cheese dumplings are served and eaten throughout Austria, and they are a favourite at ski huts. As well as using left-overs, another advantage of cheese dumplings is that they are easy to prepare. Not many ingredients are needed and these can be varied. Cheese dumplings can be served in a soup, with sauerkraut, or with a salad. When making these dumplings, the kind of cheese used is of particular importance. It should be a strong cheese with a lot of flavour. In Austria they are predominately made using either Pinzgauer beer cheese or grey cheese from Tirol. You can experiment with whichever cheese you like.

Cuisine: Austria · categories: Austrian recipes; Dumpling recipes; Easy recipes; Main course recipes; Recipes; Recipes using butter; Recipes using caraway; Recipes using cheese; Recipes using egg; Recipes using milk; Recipes using wheat flour; Recipes with metric units; Side dish recipes

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