Tiroler Kaspressknödel⎮besser geht's nicht!

The dumplings taste at least as good as they would in a mountain hut! The quality of the cheese is crucial: In Tyrol, three types of cheese are used, each as flavorful as possible, ideally including a Graukäse (gray cheese). Here's the recipe: https://www.evabirngruber.com/project... Or here: Serves 4: 400 g dumpling bread 200 ml milk 2 onions, chopped 2 cloves garlic, chopped Rapeseed oil 4 large eggs 250 g seasoned cheese, three types Nutmeg Salt, pepper Parsley, chopped Chives Pour the milk over the dumpling bread, mix, and let it swell a bit. Sauté the onions and garlic in a little oil until translucent and add to the dumplings. Mix, then stir in the eggs. Let stand for a while. In the meantime, grate one cheese, cut one into small pieces, and shred the Graukäse (grey cheese). Stir it into the bread mixture and season generously with salt, pepper, and grated nutmeg. Let the dough rest for at least 30 minutes and check the consistency. Add a splash of milk if needed. Form firm dumplings, flatten them, and press the edges firmly. Fry them on both sides in hot rapeseed oil at high heat, covering the bottom. Keep an eye on the dumplings, as they quickly become too brown. Serve with sauerkraut. Good luck! The stylish aprons, the "Drinking Coffee with Eva Birngruber" mugs, etc. are available in our shop: https://www.evabirngruber.com/shop/ Visit me on Instagram:   / eva.birngruber   and on Facebook:   / eva.birngruber   👍🏻 I would be delighted if you would support me with a small donation, thank you very much! ☀️ https://www.paypal.com/paypalme/EvaBi... The chapters: 00:00 Welcome 01:05 Soaking the dumpling bread 02:07 The sauerkraut 02:34 Sautéing onions 02:51 Seasoning the dough 03:47 The cheese 05:42 Tasting the gray cheese 06:24 Finishing the dough 08:55 The wine 10:43 Shaping the dumplings 11:25 Frying the dumplings 12:05 Brigitte and Eva enjoy their meal. 13:51 A Tyrolean schnapps!