Pressknödel, a typical Tirolean bread dumpling
Prep time
Cook time
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This is an Austrian dish Helene's French mother made for her and is traditionally served with a clear soup or lettuce salad.
Recipe type: Side dish
Cuisine: Austrian
Serves: 6
  • 1 bowl of Dried Bread pcs
  • 50-100 g mozarella Cheese – some like more some like less
  • 1 big onion – chopped
  • 3-4 cloves Garlic – chopped
  • warm Milk
  • 1 Egg
  • salt, pepper
  • 1½ Tbs chopped fresh Parsley
  • ½ Tbs dried oregano
  • dried savory – optional
  • dash chili flakes – optional
  • 2 Tbs Butter
  1. Start by shredding the bread into small pcs.
  2. Chop the onion and garlic and fry with 1 of the 2 tbs of butter in a pan until the onion is translucent.
  3. In a bowl, combine the Egg and Cheese.
  4. Add the cooked onions, garlic and remaining tablespoon of melted butter and then add the seasoning & herbs to the mixture..
  5. If the mixture seems a bit dry, add a little milk but you don't want the mixture too wet or it won't hold together.
  6. Then with clean hands, mix it all together until it is well combined.
  7. Once the mixture is smooth, form into patties.
  8. Heat up a pan with vegetable oil and fry the patties each side min. 10 min. pressing them down with a wooden spatula while frying.
Serve with a clear soup or lettuce salad. This is a dish children really like.
Recipe by Orgasmic Chef at