Käsknöpfle is a
delicious cheese dumpling dish from the Alpine regions of Austria, Switzerland
and Liechtenstein.
It is similar to
German Käsespätzle and is often served with crispy onions. Here is a
traditional Käsknöpfle Recipe
(Serves 4)
Ingredients
For the dough:
·
400 gram (3
1/4 cups) all-purpose flour
·
4 eggs
·
150 ml (2/3
cup) water or milk
·
1 teaspoon
salt
For the cheese mixture:
·
200 gram (7
oz) Emmental cheese, grated
·
200 gram (7
oz) mountain cheese or Gruyère, grated
For the topping:
·
2 large
onions, thinly sliced
·
2 tablespoons
butter
·
Freshly
chopped chives
Optional:
· A pinch of nutmeg for extra flavor in the dough
Instructions
Make the dough
In a large bowl,
combine the flour and salt.
Add eggs and
gradually incorporate water or milk while stirring.
Beat the dough with a
wooden spoon or whisk until it becomes smooth and elastic.
It should be slightly
sticky and bubble when lifted.
Let rest for 10-15
minutes.
Cook the Knöpfle
Bring a large pot of
salted water to a boil.
Using a spaetzle
press, sieve or board with a knife, drop small portions of dough into the
boiling water.
When the Knöpfle
float to the surface, cook for 1-2 minutes, and then remove with a slotted
spoon and drain.
Melt the cheese
In a large pan or
bowl, mix the hot Knöpfle with the grated cheese so that the cheese melts and
coats the dumplings.
Stir well until
everything is sticky and evenly mixed.
Prepare the onions
Melt butter in a pan
over medium heat.
Add sliced onions and
cook until golden brown and crispy.
Serve
Arrange the
Käsknöpfle on plates and top with crispy onions.
Garnish with fresh
chives.
Serve immediately with a side of salad or apple sauce for a traditional touch.
Tips
For the best taste,
use a cheese blend.
Let the dough rest to
improve the consistency.
If you don't have a
spaetzle maker, use a knife to scrape small pieces of dough into the water.
Enjoy your homemade Käsknöpfle!
