Cookbook:Cheese Dumplings

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Cookbook | Ingredients | Recipes | Austrian Cuisine

Cheese Dumplings
Category Dumpling recipes
Servings 4 - 6
Time prep: 15 min, cooking: 12 min

Cheese dumplings (Kaspressknödel) are a typical Austrian dish. 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.

Dumplings exist in a variety of shapes and sizes. They can be served as a main course, in soups, as side dishes, or as desserts. Some dumplings are filled and some, like Kaspressknödel, are not. They can be savoury, filled with vegetables, or sweet filled with fruit.

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 which ever cheese you like.


Cheese dumplings were 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.



  1. Mix the eggs with the milk.
  2. Soak the white bread in the mixture. Knead and then let it rest.
  3. Brown the thinly sliced onions with butter in a pan.
  4. Add the onions, salt, pepper, parsley, caraway seeds and the grated cheese to the white bread. Add the flour and let the mixture rest for a further 10 minutes.
  5. Form dumplings that are approximately the size of a golf ball, then press them flat (about 2-3cm thick ). Forming them is eaiest when your hands are slightly wet.
  6. Heat some butter or oil in a pan and put in the pressed cheese dumplings. Cook them on one side and then the other until golden brown.
  7. Place the dumplings on a paper towel to absorb the excess fat.
  8. Finally, serve them in a beef broth, with sauerkraut or a green salad. Enjoy!