Authentic Austrian Kaspressknödel: A Step-by-Step Recipe Guide

Ingredients

200 grams of stale bread or buns
300 ml of milk
1 medium-sized onion
2 tablespoons of butter
3 medium-sized eggs
2 tablespoons of fresh chives, finely chopped
2 tablespoons of fresh parsley, finely chopped
Salt to taste
Pepper to taste
100 grams of flour
4 tablespoons of vegetable oil, for frying
1 liter of beef or vegetable broth, for serving

Steps and instructions

Cut the stale bread or buns into small cubes and place them in a large bowl.
Heat the milk until it's warm, but not boiling, then pour it over the bread cubes. Let it soak for about 10 minutes.
While the bread is soaking, chop the onion finely and sauté it in butter until it becomes transparent.
Beat the eggs in a separate bowl, then add them to the soaked bread, followed by the sautéed onions, chives, parsley, salt, and pepper.
Mix everything together until well combined. If the mixture is too wet, add some flour to give it a dough-like consistency.
Form the mixture into flat, round dumplings, about 1.5 inches in diameter.
Heat the vegetable oil in a frying pan. Once it's hot, add the dumplings and fry them on each side until they're golden brown.
In the meantime, bring the broth to a boil in a separate pot.
Once the dumplings are ready, serve them hot in bowls of the broth.

Tools for making

Large bowl - For soaking the bread cubes and mixing the ingredients.
Frying pan - To fry the Kaspressknödel until they're golden brown.
Separate pot - To bring the broth to a boil.
Knife - For chopping the onion and bread into small pieces.
Cutting board - To provide a surface for chopping ingredients.
Whisk or fork - For beating the eggs before adding them to the mixture.
Spatula or slotted spoon - To flip and remove the Kaspressknödel from the frying pan.
Measuring cups and spoons - To accurately measure the ingredients.
Stove or cooktop - For heating the milk, sautéing the onions, and frying the dumplings.

Recipe variations

Use whole wheat bread or gluten-free bread for a healthier or gluten-free version.
Add diced bacon or ham to the mixture for extra flavor and texture.
Replace the onion with shallots or leeks for a milder flavor.
Include grated cheese such as Gruyere or cheddar to make cheesy kaspressknödel.
Experiment with different herbs like thyme or tarragon to change the flavor profile.
Make a vegetarian version by omitting the sautéed onions and using vegetable broth instead of beef broth.
Create a vegan alternative by using plant-based milk, replacing the eggs with a vegan egg substitute, and using vegetable oil instead of butter.
Add chopped mushrooms or spinach for added vegetables and depth of flavor.
Serve the kaspressknödel with a side of sauerkraut or a fresh salad to complement the dish.

Recipe overview

Kaspressknödel is a traditional Austrian dish, well-loved for its comforting, hearty characteristics. These fried bread dumplings, filled with onions, herbs, and soaked in milk, are typically served in a bowl of hot beef or vegetable broth. It's the perfect meal for a cozy night in, or to warm up during the colder months. Making Kaspressknödel may seem like a complex task, but fear not! Our step-by-step guide will simplify the process for you, resulting in deliciously golden-brown dumplings that are crisp on the outside and soft on the inside. Get ready to impress your family and friends with this flavorful, homemade Austrian favorite!

Common questions

Can I use fresh bread instead of stale bread for this recipe?
Yes, you can use fresh bread if you don't have stale bread available. However, stale bread tends to absorb the liquid better and gives the dumplings a firmer texture.
Can I use a different type of milk?
Yes, you can use any type of milk you prefer, such as whole milk, low-fat milk, or even plant-based milk like almond milk. Just keep in mind that the taste and texture may vary slightly.
Can I substitute the vegetable oil for a different type of oil?
Yes, you can use different types of oil for frying, such as canola oil or sunflower oil. The choice of oil won't significantly affect the taste of the dumplings.
Can I make the dumplings ahead of time?
Yes, you can prepare the dumplings ahead of time and store them in the refrigerator for up to 24 hours before frying. This can be convenient if you want to save time on the day of serving.
Can I freeze the dumplings?
Yes, you can freeze the uncooked dumplings. After forming them into dumpling shapes, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the frying time.
What can I serve with Kaspressknödel?
Kaspressknödel can be served as a main dish with a side salad or as a soup garnish. They pair well with a variety of sauces, such as tomato sauce or mushroom sauce. You can also serve them with sautéed vegetables for a complete meal.

Serving dishes and utensils

Mixing bowl - A large bowl to soak the bread and mix the ingredients.
Frying pan - A pan to fry the dumplings until golden brown.
Spatula - A kitchen utensil used to flip and turn the dumplings while frying.
Knife - A sharp knife to cut the stale bread or buns into small cubes.
Cutting board - A flat surface for cutting and preparing ingredients.
Pot - A pot to heat the milk and boil the broth.
Whisk - A utensil used to beat the eggs and mix the ingredients thoroughly.
Soup bowls - Bowls to serve the dumplings in the broth.

Origin stories

Kaspressknödel hails from the Alpine region of Austria, a land of towering mountains, lush green pastures, and hearty, comforting cuisine. Originating as a clever way to use up stale bread, this recipe has endured, transforming what might have been wasted into something sublime. These fried cheese dumplings are steeped in a rich broth, often beef or vegetable, imparting a delightful contrast between the crisp exteriors and the warm, savory broth. Interestingly, the name 'Kaspressknödel' itself is an amalgamation of three words: 'Kas' for cheese, 'press' for press, and 'knödel' for dumpling, describing the process of making these flat, pressed, cheese-infused dumplings. Today, it holds a cherished place in Austrian cuisine, and symbolizes the resourcefulness and creativity that are hallmarks of the Alpine culinary tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.