Käsespätzle — Cheese Dumplings

Traditional Austrian cheese dumplings with potato and a crispy crust. Tender inside and golden on the outside — the perfect dish to serve with clear broth.

Ingredients

• 250 g White bread, cut into cubes
• 250 ml Milk
• 250 g Cheese, grated
• 3 pcs Potato, grated
• 2 pcs Eggs
• 100 g Flour
• 1 pinch Parsley, fresh
• 1 pinch Salt
• 1 pcs Onion, diced
• 50 g Butter

Instructions

1. Pour milk over the diced white bread and let it sit for 5–10 minutes until the bread absorbs the liquid. Season with salt and mix well.
2. Melt the butter in a skillet and sauté the diced onion over medium heat until golden brown. Add the sautéed onion to the bread mixture.
3. Add the grated potato, grated cheese, eggs, and finely chopped parsley to the mixture. Mix everything thoroughly.
4. Add the flour and gently knead the dough with your hands until it becomes smooth and no longer sticky.
5. Using damp hands, shape the dough into round dumplings, flattening them slightly. Fry them in a skillet in butter over medium heat on both sides until golden brown.
6. Serve the finished dumplings hot in clear meat or vegetable broth.