As of: February 22, 2024, 10:00 a.m
By: Eva Lipka
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The flattened dumplings, Kaspressknödel, were originally intended as a recipe for using up leftovers.
© Simply Tasty
Cheese dumplings are conquering the menu of every mountain hut.
From using leftovers to the delicacy of hut fun.
What makes the specialty so irresistible?
In a world where superfoods and low-carb diets dominate menus, cheese dumplings bravely defy every trend.
They come from a corner of the universe where cheese is not just a food but a philosophy of life: the Alps.
These flattened marvels of culinary art combine bread, onions and cheese to create a delicacy so hearty it can bring any foodie to their knees.
Originally intended as a way to use up leftovers, cheese dumplings have become a culinary flagship of hut culture.
A hut fun without cheese dumplings would be like an Oktoberfest without beer: simply unthinkable!
In the rustic coziness of an alpine hut, where the scent of pinewood hangs in the air and the sound of Schuhplattler and alpine horns accompanies the scene, the cheese dumplings are the star on every wooden table.
But no evening in the hut is complete without the sweet delicacy of Kaiserschmarrn, the warming embrace of a fried potato soup and the hearty bite into a rösti casserole.
It's so easy to prepare cheese dumplings yourself:
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You need these ingredients for cheese dumplings:
160 ml whole milk
1 tbsp salt
1 tbsp pepper
1 teaspoon ground nutmeg
400 g old bread rolls, diced
3 eggs
30g butter
80g onions, diced
50 g parsley, coarsely chopped
250 g Harz cheese, diced
150 g mountain cheese, diced
30 g clarified butter
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Preparing the dumplings is so easy:
Heat whole milk, salt, pepper and nutmeg to lukewarm in a saucepan.
Place the stale rolls in a large bowl and pour lukewarm seasoned milk over them.
Add eggs and mix everything thoroughly.
Melt butter in a pan and sauté onions until translucent.
Then add the parsley and continue cooking until it wilts slightly.
Add the onion and parsley mixture to the pickled bread.
Add Harz cheese and mountain cheese and stir everything again.
Let the dumpling mixture rest at room temperature for about 30 minutes.
After the resting time, form the mixture into balls and flatten them.
Then heat the clarified butter in a pan and fry the cheese dumplings on all sides for five to six minutes.
The cheese dumplings taste best in a strong broth or with salad.
Enjoy your meal!
A fresh salad is also an excellent accompaniment to the recipe for traditional cheese dumplings.
© Simply Tasty
If the polka plays faster than your feet can follow, the cheese dumplings provide the necessary energy for another round of dancing and a perfect basis for the next cool drink.
May the hut fun never end!
You can find more recipes from the Hüttengaudi themed week at Simply Tasty.
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The editor wrote this article and then used an AI language model for optimization at her own discretion. All information has been carefully checked. Find out more about our AI principles here.