You will need: Firebricks/fire plate
Top heat: approx. 220-250°C
Preheat the hotplate indirectly on the firebricks: approx. 20 minutes
Preheat the hotplate directly over the fire: approx. 10-15 minutes
Working hours: 35 minutes
Roast: approx. 15-16 minutes

Ingredients
(for 12 pieces)

• 250 g stale white bread, diced
• 50 g clarified butter
• 1 onion, finely chopped
• 200 ml milk
• 4 eggs
• 200 g mountain cheese, finely diced
• 3 tbsp chives rolls
• Salt, pepper

In addition:

• Clarified butter for the hotplate

Heat the Merklinger to approx. 220-250°C using the hotplate.

Place the bread in a large bowl.

Heat a cast-iron pan on the hob and heat the clarified butter in it. Sauté the onions in it and deglaze with milk.

Add the lukewarm mixture to the bread cubes. Add the eggs, cheese cubes and chives and knead everything together, preferably with your hands.
Season to taste with salt and pepper. Cover and leave to soak for approx. 30 minutes.

Then divide the mixture into 12 "cake pieces" in the bowl using the dough card. (This will make the dumplings the same size).
Roll into dumplings with moistened hands and press flat.

Melt some clarified butter on the hotplate.

Fry the cheese dumplings for 7-8 minutes on each side until golden brown.
(The temperature on the hotplate should be approx. 160-180°C).

Tip:
Kaspressknödel are a wonderful addition to soups. They also make a hearty meal with sauerkraut or a crisp salad. There's hardly a better way to use up stale bread!

Tip:
Kaspressknödel are excellent for freezing after frying. Once cooled, place in freezer bags or suitable containers. They will keep for about 4 months.