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Allgäuer Kaspressknödel | Golden brown with savoury mountain cheese
(0)
35 min
Under an hour
Knuspr-Küche
Goldbraun und kross ausgebackene Allgäuer Kaspressknödel: Feines Knödelbrot, frische Eier, lauwarme Milch und reichlich würziger Bergkäse verbinden sich zu saftigen Laibchen, die in feinem Butterschmalz gebraten werden. Außen herrlich knusprig und innen wunderbar zart schmelzend – ein absolutes Highlight für den herzhaften Wochenend-Brunch.
Ingredients
Preparation method
Preparation & making the dumpling mixture
Cut the stale white bread or rolls into small cubes (approx. 1 cm) and place in a large bowl. Coarsely grate the Allgäu mountain cheese or cut into fine small cubes. Peel the onion and chop very finely. Wash the flat-leaf parsley, shake dry and finely chop.
Heat 1 tbsp clarified butter in a pan and sauté the diced onions over medium heat for about 3–4 minutes until translucent. Briefly stir in the chopped parsley and remove from the heat. Warm the whole milk in a small saucepan until lukewarm.
Whisk the warm milk together with the eggs, seasoning generously with 1 pinch of fine table salt, freshly ground black pepper, and a pinch of grated nutmeg. Pour the egg-milk mixture and the sautéed onions evenly over the bread cubes. Add the grated mountain cheese and mix everything carefully but thoroughly with your hands. Let the mixture rest for about 15 minutes so that the bread absorbs the liquid well.
Chef's tip
The right cheese: A well-aged, hearty Allgäu mountain cheese gives the Kaspressknödel their typically robust flavour. For even more depth, a small portion can be replaced with savoury Emmental or Romadur.
Perfect consistency: If the mixture is a bit too moist after resting, simply knead in 1–2 tbsp breadcrumbs. If it is too dry, add another small splash of warm milk.
30 min
Under an hour
