Kaspressknödel - Cheese Dumplings
Kaspressknödel are Bavarian dumplings where cheese melts into molten pockets as they poach. These aren't delicate gnocchi, but substantial bread dumplings that demand a high-starch potato base to bind without eggs becoming the crutch. The technique rewards confidence: shape them firmly, boil them hot, and the crust seals while the interior stays creamy. Serve them in broth where they'll absorb every savory note, or brown butter and crispy sage if you want them to stand alone.
Instructions
Step 1 Mix the cubed white bread with the milk, season with salt, and let the mixture rest for a while.
Step 2 Now add the shredded potatoes, the grated cheese, eggs, and parsley.
Step 3 Melt the butter and fry the cubed onions until golden brown in colour and put into the mixture.
Step 4 Add the flour and gently knead the dough.
Shape it into round dumplings, gently press them flat and fry them on both sides in butter until golden brown.
Step 5 Serve in clear broth..
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