cheese dumplings
Cheese dumplings or Kasknedl (also Kasknedl ) are a traditional dish in Austrian cuisine . The South Tyrolean cuisine in particular knows a multitude of variants of cheese dumplings: The basic mass can be that of bread dumplings , that of potato dumplings or that of flour dumplings that is mixed with chopped up cheese . The basic masses can also be modified by adding cooked, strained potatoes, curd cheese or roasted onion cubes.
Depending on the region are cheese dumpling recipes available under different names (eg. As Paznauner cheese dumplings, Pinzgauer cheese dumplings, Walser cheese dumplings or Oberinntaler cheese dumplings).
preparation
To cook cheese dumplings , the basic mass of dumpling bread (stale white bread ), eggs and milk , and optionally also green herbs such as parsley and various types of cheese are used. If possible, a strong-tasting cheese such as gray cheese is used. There are also various types of cheese such as Pinzgauer , Tilsiter , Emmentaler , Gruyere or mountain cheese . For flour and cheese dumplings, the dumpling bread is left out.
This dough is then formed into dumplings (in the South Tyrolean dialect: Knedln drahnen) and then boiled in salted water for 10–20 minutes, depending on the size. Another variant are cheese dumplings . Here the dough is formed into cakes about the size of a thumb and then fried in a pan with fat.
Both types are served either in broth or with grated Parmesan cheese and melted butter , or with roasted onion cubes or crumbs.
Individual evidence
- ↑ a b c d Franz Maier-Bruck : From eating in the country: the great book of Austrian farmer's cuisine and home cooking . K and S, 1999, ISBN 3-218-00662-7 , pp. 337, 483, 484, 550 .