Pinzgauer Kaspressknödel

 
Record Number: 162
 
Disclosure Date
For generations important part of the local cuisine
 
 

Photo: Kulinari...

Title
Pinzgauer Kaspressknödel
(pressed cheese dumpling)
 
 
 
 
 
Abstract or claim
Kaspressknödel is an alpine speciality typical of the western parts of Austria
 
Name of product, Product class
Dumpling, cheese product
 
Name of region
Pinzgau, Salzburg 
 
Field of search
Food and dishes
 
Descriptors
- History:
In the region of Pinzgau traditional dumpling days were said to be Tuesday, Thursday and Sunday.
 
- Region:
 Pinzgau, Salzburg
 
- Pressknödel:
Pressknödel (pressed dumplings) are not formed as balls like dumplings but pressed to flat small loafs which are then fried in butter. The name is derived from the method of pressing. Pressknödel may be eaten in two steps: first as a dumpling “in water” (= soup) and then as a dumpling “at land” (e.g. together with green salad).
 
Kaspressknödel are found in different forms in the entire Austrian alpine region. The basic recipes are similar; however, the cheese used is typical of the regions. Beer cheese is used for Pinzgauer and Pongauer Kaspressknödel in the Federal Province of Salzburg. In Tyrol, Kaspressknödel are prepared using Tyrolean Mountain cheese PDO or Tyrolean Grey Cheese PDO, in Vorarlberg using Montafoner Sura Kees (acid curd cheese).
 
- Pinzgauer Kaspressknödel
Ingredients (for 20 Kaspressknödel)

500g Knödelbrot (an Austrian peculiarity: dried cubes of white bread/rolls)
1 onion
Salt, pepper
Parsley
ca 500 g Pinzgauer Bierkäse (beer cheese)
ca 250 ml water
3 eggs
Some flour
 
Preparation:
Chop the onion, fry it until golden and mix it with Knödelbrot.
Remove the rind of Bierkäse and chop it to small cubes.
Mix Bierkäse, salt, pepper and parsley with Knödelbrot. Then add water mixed with eggs and let the coarse dough rest for some time. Lastly add flour for binding purposes.
 
Form the dough to small loafs and fry them on a low heat until golden.
Serve the loafs (dumplings) in bouillon or as a main course with green salad.
 
Key Words
Food and dishes, Traditional Knowledge, Austria, Salzburg, region, Pinzgau, Kaspressknödel
 
Bibliography / References
MAIER-BRUCK F. Vom Essen auf dem Lande. Das große Buch der österreichischen Bauernküche und Hausmannskost. Verlag Kremayr & Scheriau, Wien, 1995. p.337; 483.
 
- Austrian Main Courses: Kaspressknödel
  http://www.tourmycountry.com/austria/kaspressknoedel.htm
 
- Kaspressknödel
  http://www.thea.at/forum/archive/index.php/t-2766.html
 
- Pinzgauer Kaspressknödel
  http://www.dinnersearch.at/recipe/detail/51174606/72763
 
- Tiroler Pressknödel
  http://www.tourist-information.at/tirol.php?tmp=07
 
All internet references last accessed on 19 February 2009.
 
Language Code
German
 
Authors: Mag. Eva Sommer, Dr. Erhard Höbaus
 

16.03.2012, Lebensministerium III/4