Kaspressknödel

Name: Kaspressknödel
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 4 rolls crusty day-old rolls (Semmel), cubed; 1 cup whole milk, warmed; 2 tbsp unsalted butter; 1 small yellow onion, finely diced; 2 large eggs, beaten; 8 oz Gruyère cheese, finely grated; 2 tbsp fresh parsley, finely chopped; 2 tbsp fresh chives, snipped; 1/4 cup all-purpose flour; 1 tsp kosher salt; 1/2 tsp ground black pepper; 1/8 tsp ground nutmeg; 4 cups beef broth (for serving)

Kaspressknödel are Austrian bread dumplings studded with melted cheese, onion, and fresh herbs. They are usually served floating in clear beef broth or alongside a green salad.

45 minMediumServes 4480 cal/serving

AustrianDinnerStovetopStandard

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Ingredients

4 rolls crusty day-old rolls (Semmel), cubed
1 cup whole milk, warmed
2 tbsp unsalted butter
1 small yellow onion, finely diced
2 large eggs, beaten
8 oz Gruyère cheese, finely grated
2 tbsp fresh parsley, finely chopped
2 tbsp fresh chives, snipped
1/4 cup all-purpose flour
1 tsp kosher salt
1/2 tsp ground black pepper
1/8 tsp ground nutmeg
4 cups beef broth (for serving)

Instructions

1

Put 4 rolls cubed crusty day-old rolls (Semmel) in a large bowl. Pour 1 cup warmed whole milk over them and let soak for 15 minutes.
2

Melt 2 tbsp unsalted butter in a skillet over medium heat. Cook 1 small finely diced yellow onion for 4 minutes, until soft but not browned. Scrape it into the bread.
3

Add 2 beaten large eggs, 8 oz finely grated Gruyère cheese, 2 tbsp finely chopped fresh parsley, 2 tbsp snipped fresh chives, 1/4 cup all-purpose flour, 1 tsp kosher salt, 1/2 tsp ground black pepper, and 1/8 tsp ground nutmeg. Mix gently with your hands until evenly combined.
4

Let the mixture rest 15 minutes so it firms up. Shape it into balls about 2 inches across, using damp hands.
5

Bring a large pot of salted water to a gentle simmer, not a rolling boil. Add the dumplings, cover, and cook 15 to 18 minutes.
6

Cut one dumpling open. The center should be set and not wet.
7

Lift out the dumplings with a slotted spoon and serve hot in beef broth or with a green salad.

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Questions

What is Kaspressknödel?

Kaspressknödel are Austrian bread dumplings studded with melted cheese, onion, and fresh herbs. They are usually served floating in clear beef broth or alongside a green salad. This reference files it under Austrian dinner: made on the stovetop, rated medium and about 45 minutes start to finish.

What can I use instead of Gruyere in Kaspressknödel?

The entry for Kaspressknödel calls for 8 oz Gruyère cheese, finely grated. In its place: Emmental, Jarlsberg or a good Swiss cheese melts the same way. Comte is the closest in flavor.

Can I make Kaspressknödel dairy-free?

Yes. The dairy in Kaspressknödel is 1 cup whole milk, warmed, 2 tbsp unsalted butter, 8 oz Gruyère cheese, finely grated. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Kaspressknödel gluten-free?

Yes. The gluten in Kaspressknödel is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Kaspressknödel contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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