Cheese dumplings belong to the traditional cuisine of South Tyrol like the mountains to the landscape – and are a real piece of home on the plate for many. This hearty dumpling variant is not only a feast for the palate, but also proof of how versatile cheese dishes can be. I personally love dumplings in all variations, and the combination of cheese and fluffy rolls makes this dish unbeatable for me. It gets particularly exciting with a small twist: instead of mountain cheese, I use raclette cheese – perfect to use remains after the holidays! The mild spice and the creamy consistency give the dumplings that certain extra. In combination with a delicate ragout, I mixed pork fillet and beef fillet, this dish becomes a real banquet, ideal for special occasions or an enjoyable Sunday. But enough of the words – now it’s time to cook!
The 5 most important ingredients for perfect cheese dumplings
When it comes to cheese dumplings, the quality of the ingredients is crucial. Here are the five most important ingredients and why they are so essential:
White bread or old rolls:
The basic ingredients for cheese dumplings should ideally be from the previous day. Old white bread absorbs the milk particularly well and ensures the right consistency. Since we hardly ever have white bread at home, but often old rolls, I used the rolls. Fresh bread or rolls often get too mushy, so it is worth using the remains of breakfast. Cut it into small cubes so that the mixture becomes even.
Raclette cheese:
Mountain cheese is traditionally used, but raclette cheese brings a creamier consistency to the cheese dumplings. His mild and spicy note fits perfectly and makes the dish exceptionally. In addition, raclette cheese melts particularly evenly and gives the dumplings an incomparable texture when cooking.
Ricotta:
Ricotta is essential for the fine, airy structure of the cheese dumplings. Its light acid harmonizes perfectly with the cheese and ensures that the dumplings keep their shape even after cooking. A little tip: best buy ricotta and pay attention to a creamy consistency. If you don’t get one, there is also a normal cream cheese.
Eggs:
The eggs combine all ingredients into a smooth mass. Make sure you carefully lift them to keep the airiness. Fresh eggs not only ensure the best binding, but also a nice, rich taste.
Herbs:
A mixture of chives, chervil and thyme brings freshness and aroma into the Kasknödel. They give the court a special grade that harmonizes perfectly with the raclette cheese. The best way to use fresh herbs to bring the flavors full. Chervil is not so easy to get, so you can also use parsley.
The ragout – the perfect addition to the cheese dumplings
A creamy ragout made of delicate fillet and fresh vegetables make the cheese dumplings a full main course. It is important to choose the meat here: Filet or sliced good quality guarantees delicate pleasure. Whether pig, beef, calf or even chicken doesn’t matter. Complemented by mushrooms and shallots, a rich sauce is created that picks up the taste of the dumplings and supplemented perfectly. With cream and a pinch of vegetable broth, the ragout becomes a spicy basis for the cheese dumplings. A tip: let the ragout pull briefly so that the meat stays nice and juicy.
Special features of the cooking method
The cheese dumplings are cooked in boiling salted water – a traditional trick that makes them wonderfully fluffy. It is important that the water does not cook, but only slightly senses. So the dumplings do not disintegrate and keep their shape. If you are unsure, you can put a trial dumpling in the water. After about 10 minutes they are all about when the ragout is finished.
📖 recipe
Cheese dumplings with ragout
Preparation time
45 Minute
Cooking time
30 Minute
Total time
1 Hour 15 Minute
- 250 G White bread/ roll Best from the previous day
- 150 ML Milk
- ½ Bundle chives
- 10 Stem Chervil or parsley
- 6 Stem thyme
- 250 G Shallot
- 1 clove of garlic
- 2 Tin butter
- 150 G Mountain cheese in one piece or raclette cheese
- 3 Egg Gr. M
- 100 G Ricotta
- 3 Tin Flour approx. 45 g
- Salt
- pepper
- nutmeg
- 300 G Cherry tomatoes
- 300 G Mushrooms
- 600 G filet from calf, pig, beef or chicken; The sliced one works the same way
- 3 Tin oil
- 200 G Whipped cream
- 2 TL Vegetable broth instant
Prepare ingredients
- Wash the chives, chervil and thyme and chop finely.
- Peel half of the shallots and cut into fine cubes.
- Peel the garlic and also chop them small.
Complete dumpling dough
- Heat the butter in a pan. Braise the shallot cubes and garlic until glassy.
- Rub the mountain cheese and put together with the eggs, ricotta, herbs, the steamed shallots and garlic as well as the flour to the bread cubes.
- Mix everything carefully. Season vigorously with salt, pepper and nutmeg.
- Then cover the dough for about 30 minutes.
Prepare further ingredients for the ragout
- Wash and halve tomatoes.
- Peel the remaining shallots and cut them into columns.
- Clean the mushrooms as required or wash briefly and cut them into slices.
- Pat the fillet dry and cut into thin strips.
Prepare ragout
- Heat 2 tablespoons of oil in a deep pan. Fry the meat in two portions for 2-3 minutes each. Season with salt and pepper, then remove.
- Fry the halved tomatoes in the remaining frying fat for about 2 minutes, salt and pepper, then also remove.
- Heat the remaining oil (1 tablespoon) in the pan, fry the mushrooms in it for about 5 minutes. Then add shallot columns and fry for another 3 minutes. Season with salt and pepper.
- Deglaze mushrooms with whipped cream and 300 ml of water. Bring to the boil, stir in the vegetable broth and simmer for about 5 minutes.
- Finally, put the meat and tomatoes back into the sauce and heat briefly.
If you like the dish even more spicy, you can add additional grated parmesan over the dumplings.
The Kasknödel also taste excellent as a side dish to other sauces or simply with brown butter and salad.
Calories: 678kcal | Carbohydrates: 49G | Protein: 28G | Fat: 42G | Sugar: 13G
FAQ – frequent questions about Kasknödelel
Can I also use other types of cheese?
Yes, Gouda or Emmentaler are mild alternatives, but raclette cheese ensures the best enamel.
Can I make the ragout vegetarian?
Naturally! Instead of meat, fried zucchini or eggplants fit perfectly.
How do I recognize whether the dumplings are through?
The dumplings rise up in the water – this is a sign that they are finished.
Can I prepare the dumplings?
Yes, you can prepare the dough the day before and store in the fridge.
What else fits Kasknödelelt?
A fresh salad or simply brown butter with parmesan are ideal side dishes.
How long do Kasknödel last?
Cooked dumplings stay in the fridge for 1–2 days and can be warmed up.
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