Speckknödelsuppe mit Kaspressknödel
Crispy pan-fried Alpine cheese dumplings served piping hot in rich clear beef broth, known in Italian as canederli pressati al formaggio in brodo.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Large mixing bowl
- •Heavy frying pan
- •Soup pot
- •Ladle
- •Fish slice or spatula
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 480 kcal
Instructions
- 1
Place the diced bread into a large mixing bowl.
- 2
Melt 15 g butter in a small pan over medium heat and cook the onion until soft and sweet.
- 3
Whisk the lukewarm milk, beaten eggs, salt, black pepper and nutmeg together in a jug.
- 4
Pour the milk mixture over the bread cubes, add the softened onions, and toss gently to moisten.
- 5
Fold in the grated cheese, snipped chives and chopped parsley with your hands.
- 6
Sprinkle in the flour and gently press the mixture into a cohesive, moist dough.
- 7
Let the mixture rest for 15 minutes so the bread absorbs the liquid completely.
- 8
Shape the mixture into 8 balls, then flatten each firmly into a disc about 2 cm thick.
- 9
Melt the remaining 25 g butter in a frying pan over medium heat.
- 10
Fry the flattened dumplings for 4 to 5 minutes on each side until deeply golden and crisp.
- 11
Heat the clear beef broth until steaming and ladle into deep soup bowls.
- 12
Place two hot, crisp dumplings into each bowl of broth, garnish with extra chives, and serve immediately.
Chef's tips
Do not overwork the dumpling mixture or compress the bread completely before resting; light handling keeps the interior tender. The frying pan should be moderately hot so the cheese melts and forms a golden crust without burning.
Ingredient substitutions
- Bergkäse or Graukäse → Fontina, Gruyère or mature Cheddar mixed with a little crumbly curd cheese
- beef broth → a rich roasted vegetable broth for a vegetarian option
Storage
Store leftover fried dumplings in an airtight container in the fridge for up to 2 days, kept separate from the broth.
Reheating
Re-crisp the cold dumplings in a dry or lightly buttered frying pan over medium heat before adding to freshly boiled broth.
Common mistakes to avoid
- •Soaking the bread with boiling milk, which creates a gluey paste instead of a tender structure.
- •Boiling the dumplings in water instead of frying them in butter, losing the defining crisp crust.
- •Letting the dumplings sit in the soup too long before serving, which makes them soggy.
Serving suggestions
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