Alpine cuisine for wine and food enthusiasts
Wine and food take center stage in this classic recipe from the mountain kitchen: roasted cheese dumplings with sauerkraut are an authentic soul food for connoisseurs. The combination of tangy cheese, aromatic herbs and a crispy crust unites with the mildly sour sauerkraut to create a warming and intensely flavorful dish. The butter and roasted notes give the dish a special aroma that goes perfectly with a glass of selected wine. Not only are Kaspressknödel a real treasure of the Alpine region as a main course, they are also suitable as a snack or as part of a hearty snack. Fresh ingredients and high-quality basic products make this recipe a highlight for anyone who wants to consciously experience wine with food.
Ideal wine accompaniment: Sylvaner Alto Adige DOC (Valle Isarco, Italy)
The South Tyrolean Sylvaner DOC from the Isarco Valley combines freshness, elegance and subtle minerality, making it the perfect partner for cheese dumplings. With its fine aroma of green apples, herbs and a slight hay note, the wine harmonizes perfectly with the spicy cheese and the roasted notes of the dumplings. The moderate acidity of the Sylvaner adds freshness and emphasizes the lightness of the sauerkraut. With its clarity and long structure, it accompanies the hearty dish without dominating it. The finesse-rich aroma deepens the moment of enjoyment and ensures a balanced, animating pairing of wine and food.
Further wine recommendations for this dish
Pinot Blanc Südsteiermark DAC (Südsteiermark, Austria)
The creamy texture and subtle primary fruit of apple and pear complement the tasty cheese dumplings. A Pinot Blanc scores with its lively acidity and a hint of almond on the finish. It complements the spicy and slightly salty notes of the dumplings, while subtle herbal aromas modernize and harmonize the sauerkraut.
Grüner Silvaner Franken QbA (Franconia, Germany)
The Franconian Silvaner tradition skillfully highlights the herbs and nutty cheese. With its structure-giving freshness and purist minerality, the Silvaner reflects the down-to-earth nature of the cheese dumplings. Its fine, slightly tart character brings additional freshness that charmingly integrates the sauerkraut.
Grillo Sicilia DOC (Sicily, Italy)
This Sicilian white wine brings sunny fruit, moderate acidity and a pleasant spiciness. Citrus and melon aromas provide freshness, while the velvety texture harmonizes with the crispy, salty surface of the dumplings. The slightly exotic aroma underlines the sauerkraut and gives the dish an exciting Mediterranean touch.
Chardonnay Robertson WO (Robertson, South Africa)
A chardonnay from Robertson brings fine fruit, creamy melt and subtle mineral notes. Its structure and a delicate woody note (when used) support the roasted notes of the cheese dumplings and add depth to the food. The wine remains animating, harmonizes sauerkraut and cheese and sets an international accent.
Riesling Clare Valley (Clare Valley, Australia)
Australian Riesling impresses with brilliant acidity and ripe lime fruit. The crisp freshness lifts the hearty dish and emphasizes the aromatic diversity. Mineral and floral notes play with the sauerkraut and underline the crispy herbal aromas of the cheese dumplings. A modern, energetic pairing!
The recipe:
Roasted cheese dumplings with sauerkraut
Cooking utensils
- 1 mixing bowl
- 1 Pan
- 1 Cutting board
- 1 Knife
- 1 Cooking spoon
- 1 Kitchen grater
Ingredients
For the cheese dumplings
- 120 g stale white bread
- 120 g spicy mountain cheese or Emmental
- 100 ml Milk
- 1 Egg
- 1 Tbsp chives
- 1 tablespoon parsley
- 1 Shallot
- Salt Pepper, nutmeg
- Butter for frying
For the sauerkraut
- 200 g Sauerkraut
- 1 Small onion
- 1 teaspoon clarified butter
- Caraway seeds Bay leaf
- Salt Sugar to taste
Preparation
Prepare the cheese dumplings
- Cut the bread into small cubes.
- Coarsely grate the cheese and mix with the bread.
- Heat the milk, stir in the egg and pour over the mixture.
- Finely chop the shallot, sauté in butter until translucent, add the herbs.
- Mix with the bread mixture, season and leave to stand for 10 minutes.
- Shape the mixture into small, flat dumplings.
Fry dumplings
- Heat the butter in a pan and fry the dumplings on both sides until golden brown.
- Preparing sauerkraut
- Finely chop the onion and sauté in clarified butter.
- Add the sauerkraut, season with spices, cover and simmer for 10 minutes.
Serve
- Arrange the cheese dumplings with sauerkraut on plates and sprinkle with fresh herbs.
Recommended side dishes
- Lukewarm farmer’s bread
- Lamb’s lettuce
- Cranberry compote
