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An Austrian specialty with lots of flavor: Kaspressknödel in two variations. Our junior chef Stephan Schnieder shows you his recipes for dumplings made from bread and potatoes. Have fun and enjoy your meal! INGREDIENTS: Kaspressknödel Potato 2 rolls Harzer (115g per pack) 100g mountain cheese, aged for 12 months 100g beer cheese or Emmentaler 250g quark 750g potatoes, boiled and grated Salt 120-150g flour Caraway, nutmeg 1 BD chives 1 BD parsley 1 onion Butter Kaspressknödel Bread 2 rolls Harzer (115g per pack) 100g mountain cheese, aged for 12 months 100g beer cheese or Emmentaler 2 eggs 200ml milk 3.5% 500g bread, diced Salt Caraway, nutmeg 1 BD chives 1 BD parsley 1 onion Butter –– If you have any questions, suggestions or requests, please feel free to contact us at: 02363 / 3770 – [email protected] – www.jammertal.de