Kaspressknödel (Andreas Döllerer)

In a pan, melt the butter over medium heat and sauté the chopped onion until translucent.

In a large bowl, combine the stale bread, sautéed onion, and grated cheese.

In a separate bowl, whisk together the milk, eggs, parsley, salt, pepper, and nutmeg.

Pour the milk mixture over the bread mixture and stir until well combined. Let it sit for about 30 minutes to allow the bread to absorb the liquid.

Once the mixture is ready, form it into dumplings (about the size of a golf ball).

Bring a large pot of salted water to a boil and gently drop the dumplings in.

Reduce the heat and let the dumplings simmer for about 15-20 minutes until they float to the surface.

Remove the dumplings with a slotted spoon and let them drain.

Serve the Kaspressknödel warm, optionally with a side of sauerkraut or a salad.

Spice Level:

Dietary