Crispy Kaspressknödel (cheese dumplings)
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Ingredients
- Dumpling bread (dried bread cubes)
- 50 g
- Milk (lukewarm)
- 40 ml
- Egg
- 1 piece
- Spicy mountain cheese (e.g. Tyrolean Graukäse or Pinzgau beer cheese), finely diced
- 50 g
- Onion (finely diced)
- 1/4
- Fresh parsley (finely chopped)
- 1 tbsp
- Clarified butter (for frying)
- 1 1/2 tbsp
- Salt, pepper, nutmeg
- a pinch of each
- Mixed leaf salad (to serve)
- 1 portion
It’s that simple
Method
Sweat the diced onion in a little clarified butter until translucent.
In a bowl, mix the dumpling bread with the lukewarm milk, the egg, the sweated onions, the parsley and the diced cheese. Season well with salt, pepper and a pinch of nutmeg. Leave the mixture to rest for about 10 to 15 minutes so the bread soaks up the liquid.
With damp hands, shape the mixture into a dumpling and then press it flat into a patty about 2 cm thick (a “Laiberl”).
Heat the Q-Olento teppanyaki plate to medium and melt the clarified butter on it.
Place the Kaspressknödel on the plate and fry for about 5–6 minutes per side until golden brown. The cheese inside melts beautifully while a wonderfully crispy crust forms on the outside.
Take the dumpling straight from the hot plate and serve on a plate with the freshly dressed salad.
