Kaspress dumplings
Kaspressknödel are a western Austrian specialty of flat-pressed dumplings made from dumpling bread and cheese, which are served as a soup or fried in clarified butter as a main course with sauerkraut .
A regional variety is used as cheese. In Salzburg dumplings are made with beer cheese , in Tyrol with mountain cheese or gray cheese , while in Vorarlberg Sura Kees is used.
literature
- Franz Maier-Bruck : From eating in the country. The big book of Austrian farmer's cuisine and home cooking . Verlag Kremayr & Scheriau , Vienna 1995, ISBN 3218003547 , p. 337.
Web links
Commons : Kaspressknödel - Collection of images, videos and audio files
- Pinzgauer cheese dumplings . Entry no. 162 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .