Austrian Kaspressknödel Sandwich with Crispy Pork Belly and Braised Red Cabbage Recipe

🇦🇹 Embark on a culinary journey to the heart of Austria with our mouthwatering Kaspressknödel Sandwich! 🧀🍞 In this video, we've taken the classic Kaspressknödel, a beloved Austrian dish of cheese and bread pan-dumpling, and elevated it to new heights by transforming it into a delectable sandwich.

https://youtu.be/0bTcVZh_gdA

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Austrian Kaspressknödel (Cheese and Bread Pan-Dumplings)

Yield: 18-20

Author: Traditional, but not

Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M

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Ingredients

Kaspressknödel

• 420g dried bread cubes
• 3 medium onions, finely sliced
• 70g butter, to fry the onions
• 250g Emmentaler cheese, grated
• 250g Bergkäse (or Swiss cheese), grated
• 250 ml milk
• 4 eggs
• 1/2 bunch of parsley, finely chopped
• 1 tsp dried majoram
• 1/2 Tbsp salt or to taste
• 1/2 Tbsp pepper
• 1-2 Tbsp oilr, for pan frying
• 60g butter, for pan frying

Instructions

Kaspressknödel

1. Finely chop onions and fry them in approx. 70g butter over a low heat until they color a little. Let cool down.
2. Add bread crumbs eggs, milk, pepper, salt, finely chopped parsley, marjoram and coarsely grated cheeses into a big bowl.
3. Fold everything together carefully. The bread cubes should not be squished, so do not press or knead it.
4. When everything is well mixed and the bread cubes are rehydrated, gently press the mixture down and cover with a damp tea towel. Let it steep for about 15-30 minutes.
5. To shape the dumplings, wet your hands with water and press the mixture into flattened loaves. Make sure there are no cracks in the dough. The perfect consistency depends largely on how they feel when shaping them.
6. Fry the dumplings in a mixture of oil and butter for 5 to 7 minutes per side over a gentle heat.
7. Enjoy them with a green salad, a yoghurt dip or watch our video and see how we make an amazing pork belly and cabbage sandwich out of them.