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Drink · Burgenland
Uhudler
Wine from the southern Burgenland made from American vines planted after the phylloxera outbreak, with aromas of strawberry and wild berries. It was banned for decades and returned to sale in 1992.
Flavors · Salzburgo
Pinzgauer Kaspressknödel
Flattened dumplings made from day‑old bread, cheese, eggs and onion, browned in butter and served in beef broth or with a green salad. A dish from the Pinzgau mountains in Salzburg.
Traditional dish from Salzburgo
Also known as: Kaspressknödel, Käsepressknödel
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Pinzgauer Kaspressknödel — Salzburgo, Austria
Kaspressknödel are dumplings made from day‑old bread cut into cubes, mixed with eggs, a little water or milk, sautéed onion, parsley and cheese. The mixture is shaped into balls and then flattened by hand, which explains the name: “pressen,” in the local dialect, means to press. The discs go into a pan with butter until they develop a golden crust on both sides.
According to the traditional foods register of Austria’s Ministry of Agriculture, in the Pinzgau and Pongau regions in the southern part of the state of Salzburg the cheese used is Bierkäse, a strong‑flavored cow’s‑milk cheese. In Tyrol and Vorarlberg, similar recipes use other mountain cheeses. It was a farmhouse food that made use of stale bread and home‑made cheese.
The same register states that in the Pinzgau, Tuesday, Thursday and Sunday were the traditional dumpling days. A complete meal had one dumpling “zu Wasser,” that is, in beef broth, and another “zu Lande,” served on dry land with a salad.
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Where it comes from
Salzburgo
The traditional foods register of Austria’s Ministry of Agriculture links Kaspressknödel to the Pinzgau and Pongau, mountain regions of the state of Salzburg.
Ingredients
Day‑old bread cut into cubes, Bierkäse (or another strong‑flavored mountain cheese), eggs, water or milk, onion, parsley, a little flour, salt and butter for browning.
How it is eaten
In a clear beef broth as a soup, or as a main course served with a green salad.
When it is eaten
An everyday meal in the Pinzgau, where Tuesday, Thursday and Sunday were traditionally dumpling days.
Your questions
Questions about Pinzgauer Kaspressknödel
Why are they called Kaspressknödel?
“Kas” is cheese in the dialect, and “pressen” means to press: they are cheese dumplings flattened by hand before going to the pan.
What cheese is used in Kaspressknödel?
In the Pinzgau, Bierkäse, a strong‑flavored cow’s‑milk cheese. In other regions of the Austrian Alps, local mountain cheeses are used.
Are Kaspressknödel a soup or a main course?
Both. They can be served in beef broth or on their own with a salad; in the Pinzgau, the tradition was to eat one of each type.
Flavors of Austria
Discover other flavors of Austria
Dish · Caríntia
Kärntner Kasnudeln
Dough filled with dry farmer’s cheese (requeijão seco), potato and herbs like mint and chervil, sealed with a hand-braided edge and served with melted butter. It is the dish most associated with Carinthia.
Sweet · Linz
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Sweet · Salzburgo
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Sweet soufflé made from beaten egg whites, yolks, sugar and a little flour, baked into three golden mounds and dusted with sugar. It is brought to the table as soon as it comes out of the oven.
Dish · Tirol
Tiroler Speckknödel
Bread dumplings made from day‑old bread with smoked bacon, eggs, milk and chives, cooked in water and served in the broth or with cabbage salad. Tirol tourism calls them a state classic.
Sweet · Viena
Sachertorte
Dense chocolate cake, with apricot jam and a smooth chocolate coating, served with unsweetened whipped cream. The basic recipe is attributed to Franz Sacher, in 1832.
Dish · Viena
Wiener Schnitzel
Veal pounded very thin, coated in flour, egg and breadcrumbs and fried until the crust is golden and separates from the meat. By Austrian regulation, the name applies only to the veal version.
Dish · Vorarlberg
Vorarlberger Kässpätzle
Small cooked egg dumplings assembled in layers with melted mountain cheeses, topped with fried onion. Vorarlberg tourism calls them the state's traditional cheese dish.