Liechtenstein-style soft egg dumplings layered with melted cheese and crisp onions.
Käsknöpfle reflects the Alpine food traditions shared around Liechtenstein, Austria and Switzerland. In Liechtenstein it is especially familiar as a comforting cheese-and-dumpling dish.
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- Prep
- 25 minutes
- Cook
- 30 minutes
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Mix flour, eggs, salt, optional nutmeg and enough liquid to make a thick, elastic batter. Rest 15 minutes.
-
Cook onions slowly in butter until golden and crisp at the edges.
-
Press the batter through a spaetzle maker or colander into simmering salted water. Cook until the dumplings float, then drain.
-
Layer hot dumplings with grated cheese so it melts between the layers.
-
Top with fried onions and black pepper and serve immediately.
Chef’s notes
The batter should be softer than pasta dough but thicker than pancake batter. Work in batches so the dumplings do not clump.
Substitutions
Use another good melting Alpine cheese. Water gives a slightly lighter dough than milk.
Serve with
Apple sauce or green salad
Storage
Refrigerate for up to 2 days. Reheat in a buttered pan or covered oven dish until hot.
Allergens
Contains wheat, egg and milk.
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