Kaspress Dumplings with Cucumber Yogurt Dip

For the cheese dumplings, peel the onion, wash, chop, fry in vegetable oil and mix with the dumpling bread (bread cubes). Remove the rind from the cheese if necessary, grate finely and mix well with the dumpling bread with salt, pepper, chili flakes and parsley.

Whisk the eggs with the milk, incorporate into the bread and let sit covered for about 30 minutes. Finally bind with a little flour (if necessary). Form loaves from the dough with moistened hands.

Heat vegetable oil or clarified butter in a frying pan and fry the cheese dumplings in it over low heat until golden brown. Remove from pan and drain on paper towels.

For the dip, peel the cucumber, cut in half lengthwise, remove the seeds and grate coarsely. Place in a colander, salt and let drain for 30 minutes.

Mix yogurt and curd until smooth. Peel the garlic clove, chop finely and mix in with the cucumber rasps. Season the dip with salt, bell pepper, paprika powder, lemon juice, dill and 1-2 pinches of sugar.

Arrange the crispy fried cheese dumplings on a warmed plate. Distribute the dip in small bowls, place next to it and garnish as desired.

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