Time for a good recipe

After the Christmas holidays, many people crave something “sour.” Me too – I love making Kaspressknödel and Leberknödel in advance for us. They are well-known from every ski hut and are great for freezing.

Leberknödel (Liver Dumplings) by Rosmarie:

My mother-in-law made probably the best liver dumplings I have ever eaten. She always told me that it’s very important to first mix the liver with a little milk, then mix it with marjoram, garlic, an onion, and let it steep. Only then add the dumpling bread, a few breadcrumbs, and a little flour, as well as one egg for about 10 dumplings. She always added very little egg, sometimes only the yolk. This made them so wonderfully fluffy. You mix the ingredients and let the mixture steep, add a little more salt, and let it sit again. For those who are now waiting for the exact measurements, I’m afraid I have to disappoint you; I do it “by feel.” But if anyone wants, I can send you the measurements from a farmer’s cookbook. Just contact me at info@gasteinurlaub.com

Heat a good oil, and once the dumplings are nicely shaped, fry them briefly, floating in the hot fat. When they are golden-yellow to brown, take them out and drain them on kitchen paper. If the fat has the right temperature, the dumplings won’t “soak it up” and won’t be too greasy. Then the liver dumplings are ready and can be frozen. If you eat them fresh, put them in a good soup or salted water for about 15-20 minutes and let them cook until they are “done” inside. Good luck!

Kaspressknödel (Cheese Dumplings) by Tati:

Since my dad comes from South Tyrol and spent a lot of time in the alpine pastures, he cooked a lot with cheese when we were kids. This was a food item that was always available in the alpine pastures. So, Saturdays always featured Italian cuisine, and during the week, often something with cheese – for example, Kasnockn South Tyrolean style, Kaspressknödel, or grey cheese with onion, vinegar, and oil. I make Kaspressknödel very similarly to my dad’s recipe: let dumpling bread soak in milk (the dough shouldn’t be too soft), then stir finely chopped onion and garlic into the dough, and ideally 3-4 different types of cheese, including at least one hearty one like Bergkäse, Tilsiter, or sour cheese. Chop them finely and fold them in, along with 2-4 eggs for 15-20 Kaspressknödel, depending on how you want them. Let the dough rest, then fry them in hot fat (not floating, save on fat!), bake them slowly until golden brown, turn them, and place them on a tray. I always fry the Kaspressknödel thoroughly, then you can also eat them “dry” without soup, deliciously with a green salad. Shortly before lunch, put the dumplings very briefly into the soup to steep and enjoy!

Making Kaspressknödel is also an ideal way to use up leftovers if you have several cheese scraps. I don’t add potatoes to the Kaspressknödel dough. Here too, I don’t cook according to exact measurements; I usually fry one dumpling, taste it, and season the rest of the dough if necessary. Enjoy your meal! Best regards from Zittrauerhof in Gastein, your Katharina Schwaiger. www.gasteinurlaub.com