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Austrian

Kaspressknödel

Non-vegetarian

Flattened dumplings of stale bread and mountain cheese fried until golden, then served in clear broth or with a green salad. Alpine hut food from Tyrol.

Kaspressknödel is an Austrian dumpling dish, ready in about 50 minutes and made with white bread and gruyère. It serves 4 and is rated easy to cook.

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Kaspressknödel cheese dumpling served in clear broth with chives
Photo: brite33b. / Wikimedia Commons · CC-BY-SA-3.0
Prep
20 min
Cook
15 min
Rest
15 min
Total
50 min
Serves
4
Level
Easy
Calories
547

Ingredients

4 servings (8 dumplings)

Equipment

Method

  1. Step 1

    Soften the onion (opens in a new tab) in the butter (opens in a new tab) over medium-low heat until translucent. Pour the warm milk (opens in a new tab) beaten with the eggs (opens in a new tab) over the bread cubes, add the onion and leave to soak for 15 minutes.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Add the cheese, herbs, flour, salt, pepper (opens in a new tab) and nutmeg (opens in a new tab) and knead briefly into a mixture that holds together.

    • 4 min
    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  3. Step 3

    With wet hands form 8 balls and press them into patties about 2 cm thick.

    • 5 min

  4. Step 4

    Fry in the oil over medium heat until golden and crisp on both sides and hot in the centre.

  5. Step 5

    Serve in bowls of hot broth with chives (opens in a new tab), or with sauerkraut or a green salad.

    • 2 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Tyrol and Salzburg, Austria · Well documentedAlso popular in ItalyMore food from Austria
Dish
Lunch · Dinner · Dumplings · Main courses · Soups
Cooking method
Pan-fried
Taste
savoury, rich, herby
Diet
No nut ingredients · High-protein
All labelsNon-vegetarian · Flexitarian-friendly · No nut ingredients · No added sugar · Alcohol-free · Pork-free · High-protein
Without the optional extras: Vegetarian (lacto-ovo), Eggetarian, Pescatarian, Beef-freeWorked out from the ingredients. How labels work
Good for
Budget-friendly · Uses leftovers · Freezer-friendly
Cook more with
White bread · Gruyère · Milk · Egg · Butter · Onion
Techniques
Pan-frying · Kneading

Allergens

  • Contains: Milkfrom white bread, milk, butter, gruyère
  • Contains: Eggsfrom white bread, egg
  • Contains: Wheatfrom white bread, all-purpose flour
  • Contains: Glutenfrom white bread, all-purpose flour
  • May contain: Soyfrom white bread
  • May contain: Sesamefrom white bread
  • May contain: Celeryfrom beef stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

547 kcal per serving

Calculated

1 serving ≈ 215 g · recipe makes 4

Where the energy comes from

  • Protein 16%
  • Carbohydrate 27%
  • Fat 57%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy547 kcal255 kcal
Protein21.7 g10.1 g
Carbohydrate37.4 g17.4 g
Net carbohydrate35.1 g16.3 g
Sugars6.9 g3.2 g
Added sugars0 g0 g
Fibre2.4 g1.1 g
Fat34.6 g16.1 g
Saturated fat12 g5.6 g
Trans fat——
Cholesterol146 mg68 mg
Sodium1089 mg507 mg
Salt equivalent2.7 g1.3 g
Vitamins & minerals per serving
Potassium
255 mg
Calcium
539 mg
Iron
3.1 mg
Magnesium
40 mg
Vitamin A (RAE)
196 µg
Vitamin C
5 mg
Vitamin D
1.2 µg
Vitamin B12
1 µg
Folate (DFE)
140 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: beef stock.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • If the mixture is too wet, add a few more breadcrumbs; too dry, a splash of milk.

Storage

  • Fried dumplings freeze well; refrigerate up to 2 days.

Reheating

  • Reheat in a hot pan or simmer for a few minutes in broth.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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