Cheese dumplings à la Jägeralpe

There are dishes that taste like home. The Kaspressknödel à la Jägeralpe with spicy Vorarlberg mountain cheese is definitely one of them! Golden brown and crispy on the outside, hearty and cheesy on the inside—no wonder guests at the Ski & Hiking Hotel Jägeralpe keep asking for the recipe. Today, the time has finally come: we'll tell you how you can easily recreate this classic dish!

Recipe: Cheese dumplings à la Jägeralpe

At the Ski & Hiking Hotel Jägeralpe, great importance is attached to sustainability and the respectful use of resources. As a certified eco-restaurant, the hotel focuses on seasonal products from the region, short delivery routes, and a philosophy that centers on conscious enjoyment. Since 1996, chef Alfred Angerer has been using his experience and passion to create true taste experiences at the Hotel Jägeralpe that reflect the alpine character of the region.

This recipe is one of the most popular from his cookbook, which can be purchased here – a great gift, by the way, in combination with a Wanderhotels voucher...

Have fun cooking and even more fun enjoying the Kaspressknödel à la Jägeralpe. If you want sustainable dumplings, look for organic and regional products when shopping, if possible.

Kaspressknödel is an Austrian dish that tastes especially good during a hiking holiday at the Arlberg in the Wanderhotel Jägeralpe.

Ingredients

1 litre beef stock
1 small bunch of chives
60 onions
40 g butter
6 bread rolls
125 ml milk
4 eggs
salt, pepper
1 pinch of nutmeg
white pepper
200 g spicy mountain cheese
30 g flour

Ingredients for the julienne vegetables

150 carrots
150 g celery
100 g leek

Preparation

Vorarlberg mountain cheese during a hiking holiday in Austria at the Wanderhotel Jägeralpe. — © Canva

The finely chopped onions...

...sauté in hot butter, add to the bread rolls cut into 5 mm cubes and mix everything together. Beat the milk with the eggs, salt, nutmeg, and pepper and mix loosely with the bread cubes.†

Once the bread cubes have softened, mix the diced mountain cheese with the flour and fold in. Form small dumplings from the finished dumpling mixture, flatten them and fry them slowly in oil in a pan.

For the julienned vegetables...

Cut the leeks, carrots, and celery into thin strips and blanch briefly in salted water. Arrange the fried cheese dumplings in a soup plate with the vegetable strips, pour hot beef broth over them, and sprinkle with chives.

The Jäger family at the Jägeralpe Ski and Hiking Hotel wishes you bon appétit!