“Käsknödel are a traditional specialty of Austria’s alpine regions, particularly in Tirol and Salzburg. Originally created as a practical way to use leftover bread and local mountain cheeses, these rich, savoury and deeply comforting dumplings became a staple of rural cooking.”

Difficulty

Intermediate

Yield

8 dumplings (Serves 4-6)

Ingredients

8 cups day-old bread, cut into small cubes1 ^1/2 cups milk, warm2 eggs2 cups Gruyère, grated1 cup Emmental cheese, grated1 yellow onion, finely diced2 tablespoons unsalted butter2 tablespoons parsley, finely chopped1 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon nutmeg, ground2 tablespoons all-purpose flour (if needed)8 cups beef broth, hot2 tablespoons chives, finely minced

Equipment

Chef's knifeCutting boardMeasuring cupsMeasuring spoonsLarge mixing bowlMedium frying panWooden spoonLarge potSlotted spoonTasting spoonsDish towels

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the bread into small cubes and place into a large mixing bowl.

Warm the milk and pour it over the bread. Allow the bread to soak for 10 minutes.

Finely Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion and chop the parsley.

Heat the butter in a medium frying pan over medium heat. Add the onion and cook until softened and lightly golden. Allow to cool slightly.

Add the onions, eggs, cheeses, parsley, salt, pepper, and nutmeg to the soaked bread mixture.

Mix thoroughly until a cohesive dough forms. If the mixture feels too wet, add a small amount of flour.

Allow the mixture to rest for 15 minutes.

Using damp hands, form the mixture into 8 evenly sized dumplings.

Bring a large pot of lightly salted water to a gentle simmer.

Carefully lower the dumplings into the water and cook for 15 – 18 minutes. Avoid boiling vigorously, as this may cause the dumplings to break apart.

The dumplings are ready when they float and feel firm to the touch.

Remove using a slotted spoon and allow to drain briefly.

Place one or two dumplings into serving bowls and ladle hot beef broth over top.

Garnish with minced chives and serve immediately.

Growing Chefs! Ontario Recipe

Käsknödel (Austrian Cheese Bread Dumplings)

Yield: 8 dumplings (Serves 4-6)

Difficulty: Intermediate

"Käsknödel are a traditional specialty of Austria's alpine regions, particularly in Tirol and Salzburg. Originally created as a practical way to use leftover bread and local mountain cheeses, these rich, savoury and deeply comforting dumplings became a staple of rural cooking."