John Myers
Ingredients for 10 servings:
- 10 rolls, stale
- 5 m.-sized potatoes, boiled, peeled, squeezed
- 5 m.-sized eggs
- 3 onions, diced
- 500 g cheese, grated
- 500 ml milk
- 3 tbsp marjoram, dried
- 3 tsp salt
- 1 tsp pepper
- n. B. Flour
- n. B. Brösel
Instructions
Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
simple and time-saving
Sauté the onion, deglaze with milk. Mix all ingredients together well and let rest for 15 minutes. The mixture should now be easy to form into dumplings with slightly damp hands; if not, adjust with a little milk, flour, or breadcrumbs. In the meantime, preheat the oven to 180 degrees Celsius, line a baking tray with baking paper, and oil the baking paper. Form small dumplings from the mixture and flatten them slightly. Place them on the baking paper. Lightly brush the tops of the dumplings with oil. Bake in the oven at 180 degrees Celsius (convection oven) for about 30 minutes, turning after 15 minutes. We eat the Kaspressknödel either as a soup garnish or as a main course with sour cream dip and green salad. This mixture makes about 2 baking trays full of dumplings; I made about 40. The Kaspressknödel are also good for freezing.
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