Kas-Pressknödel (panfried cheese dumplings), are an Alpine hiker’s delight. They are often served with a potato salad, cucumber salad, or sauerkraut to juice them up a bit. These “cheesy dumplings” are delicious either way. I have this recipe from my sister Kathi. If she cooks it, I guarantee, it’s quick-and-easy.
- 1 day-old French bread loaf
- 3 eggs
- ca. 1 cup milk
- ca. 200 g savory, diced mountain cheese (Gruyere, for example)
- 1 large onion, diced
- 2 bundles fresh parsley, chopped
- salt, pepper, garlic, maybe a chopped jalapeño, season to taste
The hardest part of this procedure: slicing up the French bread ca. 5 mm thick, since no “Knödel-Brot” slicers exist in America. Then pour the warmed milk over the bread chips and let it soak in.
After 30 minutes add all the other ingredients and mix up the paste by hand. You should be able to form palm-size balls to fry in your heated pan. Or you can drop portion-sized piles into the hot oil with a spoon. Cook them on moderate or low heat to a crispy nice color on both sides.